Journal of Nutrition and Health

  • 제42권3호
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  • Pages.268-277
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  • 2009
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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서울시 외식경영자의 건강식당사업 참여의지

Restaurateur's Willingness to Participate in the Healthy Restaurant Program in Seoul

  • Hong, Kyung-Eui (Graduate School of Public Health & Health and Environment Research Institute, Seoul National University) ;
  • Joung, Hyo-Jee (Graduate School of Public Health & Health and Environment Research Institute, Seoul National University)
  • 발행 : 2009.04.30
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초록

본 연구의 결과를 요약하면 다음과 같다. 1) 건강식당사업에 대한 외식경영자의 인식조사에서, 건강식당에 대한 개념은 선선한 식자재 사용 (63.5%), 비흡연 구역 설정 (15.9%), 표준조리법에 따라 조리하는 식당 (11.0%)과 영양이나 건강 정보표시를 하는 식당 (9.6%)으로 인식하고 있어 건강식당사업의 주요 활동이 건강한 음식을 소비자들에게 제공하면서 그 제공하는 음식에 대한 영양 및 건강에 대한 정보도 함께 제공해야 하는 것이라는 인식은 부족한 것으로 나타났다. 필요한 외부의 도움은 영양분석 (30.8%), 건강한 음식에 대한 정보 (25.3%), 건강관리 정보 (18.6 %), 건강메뉴를 위한 조리기술 (14.3%)로 나타났고, 건강식당사업 참여시 우려사항은 음식 맛의 변화 (57.9%), 판매저하 (13.8%), 조리 어려움 (9.7%)으로 나타났다. 표시를 원하는 영양정보는 지질 (32.4%), 열량 (23.5%), 나트륨 (20.0%), 섬유소 (9.0%) 순으로 나타났고, 건강정보는 비만 (44.2%), 당뇨 (19.3%), 심혈관질환(18.6%), 암 (13.8%), 간질환 (4.1%) 순으로 나타났다. 2) 외식경영자의 건강식당사업 참여의지 분석에서 50.3%가 참여하겠다고 응답하였고, 참여의지에 영향을 미치는 요인은 현재업종 운영기간, 음식의 질 고려정도와 영양이나 건강 정보표시 중요성 인지도로 나타났다. 이러한 본 연구 분석을 바탕으로 건강식당사업을 계획할 때 고려해야 할 활동을 제안해 보면 다음과 같다. 첫째, 건강식당사업에 참여하겠다는 응답자가 50% 정도이므로 외식경영자의 참여의지를 높이기 위한 사업이 필요하다. 둘째, 외식경영자가 건강식당사업 참여에 필요한 기술적 지원체계를 구축하고 궁극적으로 경영자와 소비자 모두에게 도움이 되는 방안을 마련해야 한다. 셋째, 참여의지에 영향을 미치는 요인은 현재업종 운영기간, 음식의 질 고려정도와 영양이나 건강 정보표시 중요성 인지도로 나타났으므로 이러한 요인을 고려한 전략적 접근 계획이 요구된다.

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

키워드

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피인용 문헌

  1. Community-Based Interventions in Prepared-Food Sources: A Systematic Review vol.10, pp.1545-1151, 2013, https://doi.org/10.5888/pcd10.130073
  2. Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city vol.47, pp.6, 2014, https://doi.org/10.4163/jnh.2014.47.6.463
  3. 대전지역 베이커리와 아이스크림 전문점의 영양표시에 대한 소비자의 인지, 활용 및 만족도 vol.26, pp.5, 2009, https://doi.org/10.7318/kjfc.2011.26.5.417