• Journal of Families and Better Life
• /
• v.27 no.2
• /
• pp.1-9
• /
• 2009

The purpose of this study was to investigate the influence of demographical variables(gender and age) and alienation on adolescent's negative emotion-induced eating motivation. The subjects were 389 middle and high school students who lived in Keoungbok. The data were analyzed by t-test, one-way ANOVA and stepwise multiple regression(using SPSS 12.1). Major findings were as follows: 1) There was difference in adolescent's negative emotion-induced eating motivation according to gender, age, and level of alienation. Adolescent's negative emotion-induced eating motivation tended to be higher when adolescent were girl students, or high school students or in higher level of alienation. 2) Alienation was the stronger predictor of adolescent's negative emotion-induced eating motivation than gender and age. 3) There was difference in boy adolescent's negative emotion-induced eating motivation according to age and level of alienation. But there was difference in girl adolescent's negative emotion-induced eating motivation only according to level of alienation. 4) For boy, alienation was the stronger predictor of adolescent's negative emotion-induced eating motivation than age. But for girl alienation was only significant predictor of adolescent's negative emotion-induced eating motivation.

• Journal of Industrial Convergence
• /
• v.21 no.3
• /
• pp.75-82
• /
• 2023

This study aimed to identifying the mediating effects of motivation on the relationship between parent attachment and eating habit among nursing students. The survey participants was 125 college students. The data were analyzed using the SPSS/WIN 26.0 and AMOS 26.0 version program, using descriptive statistics, Pearson's correlation, and path analysis. Eating habit, parent attachment and autonomous motivation were positive correlations. Controlled motivation was positive correlations with autonomous motivation. Parent attachment directly positive related to autonomous motivation and eating habit. Autonomous motivation directly positive related to eating habit. Autonomous motivation has a mediating effects between parent attachment and eating habit (𝛽=.09, p=.003, 95% CI: 0.29~0.19). Therefore, further research is needed to develop and evaluate programs that include strengthening parental attachment and autonomous motivation.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.867-876
• /
• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• Journal of the Korean Society of Food Culture
• /
• v.39 no.2
• /
• pp.106-118
• /
• 2024

This study examined whether the perceptions of the theory of planned behavior (TPB) and individual and environmental factors related to healthy eating changed after the COVID-19 pandemic among adults living in Daqing, China. Data were collected through two rounds of online surveys conducted from April to May 2021 and from March to April 2023, using a questionnaire previously validated for use in Daqing. Using the snowball sampling method, 571 adult participants were recruited, most of whom were Daqing oilfield workers or members of their families. Multiple linear regression analyses were used to determine if the differences in the perceptions of the TPB and dietary environments exist during and after the pandemic after controlling for potential confounders. Scores of several subcomponents of TPB and mean scores of longterm intentions increased but scores of subcomponents and overall mean of motivation decreased after the outbreak. Multiple linear regression showed that only motivation for healthy eating decreased after the pandemic. Influenced by the pandemic, people increased their healthy eating behaviors. Nevertheless, as the pandemic subsided and the pace of life accelerated, people tended to choose convenient foods over healthy options. Consequently, the motivation for healthy eating has declined post-pandemic compared to during the pandemic.

• Korean journal of food and cookery science
• /
• v.22 no.2 s.92
• /
• pp.213-221
• /
• 2006

Although motivation and information search have both been studied continuously and separately as important marketing strategies, the relation between cause and effect has received little research attention. Therefore the objective of this study was to research the causal relationships between motivation and information search method. Frequency analysis and reliability analysis, factor analysis, and SEM(Structure Equation Model) were adopted to analyze the data. Motivation was divided into 5 factors which significantly influenced information search method. Factor 1, 'Reception and congratulation', influenced information search positively through 'newspaper, magazine', and 'word of mouth' but negatively through 'TV-advertising' and 'Flyer, Press copy'. Factor 2, 'Change of dietary life', influenced positively 'TV-advertising'. Factor 3, 'Economic saving', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' Factor 4, 'Preference motivation', influenced negatively 'word of mouth' Factor 5, 'Advertisement and companion's need', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' but negatively 'TV-advertising' As a result, customers appeared to choose various information search methods according to their eating-out motivation. 'The e-mail's advertising', and 'word of mouth' are popular among customers' information search methods. Therefore, food-service corporations need to try eliminating negative images of various advertisements and activate positive word of mouth marketing, promotion through internet.

• The Journal of the Korea Contents Association
• /
• v.20 no.7
• /
• pp.534-546
• /
• 2020

The purpose of this study was to investigate the preference, use motivation about TV food program, and look into the relationship between these variables and tendency of eating alone, interest for food and empathy. The results of this study showed that five factors of motivation were extracted: ASMR pleasure, visual pleasure, emotional vicarious gratification, information seeking and time-spending. The interest for food effects all of five motivation. Tendency of eating alone had no effect on use motivation. The higher the motivation for visual pleasure, the more preference for mukbang entertainment show, TV food drama, internet mukbang. The higher the motivation for ASMR pleasure, the more preference for TV food drama and internet mukbang. As for high tendency of eating alone, preference for cookbang show and TV food drama was high. People with low empathy showed the preference for TV food drama.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.548-553
• /
• 2005

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.

• The Journal of the Korea Contents Association
• /
• v.22 no.4
• /
• pp.324-336
• /
• 2022

The purpose of this study was to investigate the moderating effect of interpersonal contact anxiety due to COVID-19 on the relationship between eating-out motivations of Korean and Chinese consumers, dining out, and delivery-takeout. As a result of examining the moderating effect of Korean consumers' interpersonal contact anxiety, it was found that interpersonal contact anxiety had a moderating effect to weaken the positive influence of rational motivation on dining out. As a result of examining the moderating effect of Chinese consumers' interpersonal contact anxiety, it was found that interpersonal contact anxiety had a moderating effect to weaken the positive influence of rational motivation on dining out. But the positive influence of emotional motivation on dining out was increased. Also, it was found that interpersonal contact anxiety had a moderating effect that strengthened the positive influence of rational motivation on delivery, and it also had the effect of weakening the positive effect of emotional motivation on delivery. It was found that interpersonal contact anxiety had a moderating effect to strengthen the positive influence of emotional motivation on takeout.

• The Journal of Industrial Distribution & Business
• /
• v.9 no.2
• /
• pp.57-63
• /
• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• Journal of the Korean Dietetic Association
• /
• v.25 no.3
• /
• pp.188-198
• /
• 2019

This study examined the subjective health recognition, motivation, selection property, consumption realties, and generalities of elderly people eating out. The ratio of women eating out in those over 60 years of ages was high and people in that age group ate out most actively. The score of convenience-oriented, gourmet-oriented, and dignity-oriented of the selection property for eating out increased with increasing frequency and expenditure for eating out. With increasing age, a negative (-) relationship with a decrease in the safety-oriented score of the selection property for eating out was predicted. As the number of days eating out increased, a positive (+) relationship with an increase in the safety-oriented score of the selection property for eating out was observed. As the scores of physical and social health perception increased, a positive (+) relationship with an increase in the gourmet oriented score was observed. Based on the results, various research on the relationship between the health recognition and eating out behavior of those over 60 years of age are required.