한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제11권3호
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- Pages.299-304
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
소비자들의 식품선택기준과 기능성 식품에 대한 인식도
Consumer Opinions about the Factor in Food Selection and Functional Food
- Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University) ;
- Bae, Eun-Ah (Department of Food and Nutrition, Kyung Hee University)
- 발행 : 1996.07.30
초록
The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate
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