• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.187-192
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• 2006

This study is to investigate the recognition and preference of tofu food among general consumers and housewives in order to develope new tofu menu. The questionnaires are consisted of general questions, style of dining out, frequency of dining, health status, preference of tofu, reason for prefer tofu. A total of 262 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SAS program (Version 8.2) for descriptive analysis and ${\chi}^2\;-test$. Main results of this study were as follows: Most of the respondents prefer Korean food, 70% of the respondents are general consumers while 73.5% of the respondents are housewives. The frequency of dining out was 1-2 times per week. The two groups bought pre-cooked food one to two times per week. Fourity seven percent of the general consumers and 50% of housewives did not like the taste of tofu due to plain flavor. The respondents overall preferred many different ways to prepare tofu dishes. The results also indicated that tofu dishes are used as side-dishes. Thirty three percent of house wives had tofu with miso soup and pan-fried tofu, while 29.6% of the general consumers had soft tofu stew. 34% of the general consumers preferred stuffed tofu with shrimp, while 35.5% of the housewives liked it. 17% of the general consumers liked grilled tofu with crab meat sauce while only 14.5% of the housewives preferred the menu. Tofu teriyaki was preferred among 8.2% of the general consumers while 13.2% of the housewives liked tofu teriyaki.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.405-415
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• 2005

This study was to investigate firstly a way of promoting health through increasing kimchi ingestion by means of analyzing the points to be improved on the state of taking kimchi, the traditional Korean food, the degree of kimchi likings and the problems of the kimchi on the market, and secondly the other way of having our favorite age-old kimchi quality improved as well as making kimchi inherited by means of collecting useful related materials via questionnaire survey intended for 316 housewives of $20{\sim}50$ years old who lived in Seoul. In the degree of preferences, 92% of them liked kimchi, being considered that higher the age, higher the nostalgia with perception of traditional food. On the problems to be improved of the kimchi on the market, the most answers, 48.73%, said that the hygiene was worrying, indicating that the most overriding problem to be improved in the kimchi on the market was all-out sanitary management. On the thinking of kimchi, the feeling of that the kimchi was the most Korean-like was predominant.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.453-465
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• 2014

This study surveyed 266 housewives residing in a Gyeonggi-provincial area for their dietary attitudes, dietary habits, nutrition knowledge, and application of nutrition information to daily life according to whether they use nutrition labeling. The survey on the dietary attitudes of the subjects showed that the points of "think that nutrition affects health", "quite interested in nutrition and health information", "like developing and trying new diverse recipes", and "persistently try new foods" were higher among those who check out nutrition labeling (Check group, n=112) than those who do not check out nutrition labeling (No check group, n=154). Reason for snacking, the Check group reported higher in the reasons of "for taking nutrients" but lower in the reasons of "do not eat enough meal" and "impulsively" than the No check group (p<0.01). Asked about why they check the nutrition labeling, the Check group answered "to compare products with each other" and "to purchase healthy food" whereas the No check group said "to decide whether the food is safe or not" and "to reduce body weight" (p<0.01). The Check group showed more recognition on the significance of the nutrition labeling and application to their actual daily lives than the No check group. Therefore, our results suggest that proper use of nutrition labeling is expected to improve dietary attitudes and dietary habits as well as enhance the application of nutrition information to actual daily life and promote health not only for the housewives but also for their family members as well.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.152-162
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• 2016

This study surveyed recognition and purchase decision factors related organic food in housewives with young children. The most common reason for purchasing was "environmental-friendly" with 47.6%. When checking food labels, "nutritional ingredients" was the most considered (29.5%). Preference levels for organic food were in the following order: grains (26.8%) > vegetables (23.7%) > dairy (16.9%) > root and tuber crops (14.0%) > fruits (6.0%). For awareness of quality of organic food, the highest awareness factor was "safer than normal food" at $3.91{\pm}0.72$. For awareness of confidence in organic food, the highest awareness factor was "good for health" at $4.11{\pm}0.68$. For awareness of satisfaction of organic food, the highest awareness factor was "origin labeling" at $4.02{\pm}0.76$. Regarding awareness of purchasing intention of organic food, the highest awareness factor was "I will purchase organic food as possible as I can" at $4.02{\pm}0.79$. In the correlation analysis, confidence and satisfaction displayed the highest correlation (0.640), and there were other significant correlations between value/purchasing intention (0.586), confidence/purchasing intention (0.560), and satisfaction/purchasing intention (0.575). Further, the analysis showed that among value, quality, and price, only value had direct influence on the purchasing intention.

• Food Science and Preservation
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• v.14 no.6
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• pp.676-680
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• 2007

This study was conduced to get consumers to use the organic food soundly and to provide useful information to researchers of organic food by investigating the consumers' recognition of organic food. The subjects of this study were the 364 housewives in Seoul area, over the age of 20. The result of this study showed that the respondents' awareness of organic food was average 3.40. And respondents recognized that organic food is healthy(4.05), expensive(3.92), had no chemical fertilizer(3.83), and clean(3.79), in order. The study also showed that only 58.8% of the respondents said that they trust organic food and the major reasons for distrust in organic foods are: it's too expensive(3.90), is no different than non-organic food(3.74), and had unfavorable reports in the media(3.36).

• Journal of Families and Better Life
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• v.14 no.4
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• pp.55-70
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• 1996

Followings are the aims of this study: 1) To search various motives of middle-aged wives to buy townwears and subseqent problems as well as to examine socio-demographic variables physical variables and psychological variables and their influences on. 2) To set up theoretical foundation for further studies on this field. The data used in this study included 374 housewives living in Seoul and Pusan. Statistics used for data analysis were frequencies means standard deviation pearson's correlation factor analysis and regression analysis. The findings can be summarized as follows. 1. Middle-aged wives' recogntion of probloms in buying townwears was divided into two : deficiency motive and sufficiency motive. 2. Variables that affect recognition of problem to purchase townwears are three : Sensitivity to fashion preference for well-kinown lables identity of interpersonal relationship. 3 Recognition of problems for middle-aged wives to purchase townwears proved less than averaged and deficiency motive marked higher than that of abundancy.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.219-229
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• 1986

The consumption of meat processing products in was creased in Korean recently. Morever the demand of tasted meat processing products being gradual increase in general tendency, and so we expect that in the continuing of westernizing for food life and universalizing of urvanism, the demand of meat processing products. In order to improve the marketing strategies for the meat processing industries, consummeris particular behaviors were analyzed as for consummer's recognition, recognition of problem, the evaluation of substitutional proposal, the decision of purchasing intention an purchasing behavior and the evaluation of post-purchasing to the meat processing products.

• Korean Journal of Health Education and Promotion
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• v.24 no.4
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• pp.161-179
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• 2007

To commonly apply the ${\ulcorner}$Measurement parameter for housewives for rearing-related supports of a husband${\lrcorner}$ in Korea and Japan, the current study conducted to confirm the relationship between recognition of a housewife for rearing-related supports of a husband and mental health after reviewing the appropriateness of the parameter. For the statistical analysis, 829 married Korean women in D city and 1,302 Japanese women in S city having children before entering a school were subjected for the study. For reviewing the appropriateness of the parameter, the simultaneous factor analysis that adopted the structural equation modeling was used. As the result of the analysis, 10 categories of factor structural model comprising the ${\ulcorner}$Recognition of a housewife for rearing-related supports of a husband${\lrcorner}$ resulted with the secondary model which sets of ${\ulcorner}$Recognition for emotional support${\lrcorner}$, ${\ulcorner}$Recognition for instrumental support${\lrcorner}$ and ${\ulcorner}$Recognition for information support${\lrcorner}$ as the primary factor and ${\ulcorner}$Recognition of a housewife for rearing-related supports of a husband${\lrcorner}$ as the secondary factor, and the model was found to be appropriate for the data in Korea and Japan. The result is considered to prove the constructs validity of ${\ulcorner}$Recognition of a housewife for rearing-related supports of a husband${\lrcorner}$ parameter. In addition, the relationship between ${\ulcorner}$Recognition of a housewife for rearing-related supports of a husband${\lrcorner}$ and mental health(GHQ) was reviewed by using multiple indicator model, and found the similarity of Korean and Japanese data. The scores measured by using the above parameter resulted to show high relationship with educational level of housewife, family configuration, and number of children.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.