Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Analysis on Factors Affecting Intake Behavior of Yaksun of Adults in Daegu and Gyeongbuk Region

대구.경북지역 성인의 약선 섭취 행동에 영향을 미치는 요인 분석

  • Kim, Hyochung (Dept. of Human Counseling & Welfare, The Institute of Human Environmental Welfare, Inje University) ;
  • Lim, Mee Kyoung (School of Herb Medicine Resource, Kyungwoon University) ;
  • Kim, Meera (Dept. of Food Science & Nutrition, Center for Beautiful Aging, Kyungpook National University)
  • 김효정 (인제대학교 생활상담복지학부.인간환경복지연구소) ;
  • 임미경 (경운대학교 한방자원학부) ;
  • 김미라 (경북대학교 식품영양학과.장수생활과학연구소)
  • Received : 2012.12.03
  • Accepted : 2013.04.16
  • Published : 2013.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate perception and awareness of yaksun and willingness to eat yaksun in the future, and to examine the factors affecting intake behavior of yaksun of adults in Daegu and Gyeongbuk region. The data were collected in April, 2011 through a self-administered questionnaire. Chi-square test, t test, and binary logistic regression were conducted by SPSS Windows V.19.0. The results were as follows. Almost sixty-six percent of the respondents answered that they knew yaksun. The perception level of yaksun for the intake respondents was higher than that of non-intake respondents. Additionally, many respondents agreed to varied menu development and convenient-food development of yaksun. Intake respondents showed higher level of agreement for the varied menu development of yaksun than non-intake respondents. On the other hand, four fifths of the respondents showed that they would be willing to eat yaksun in the future. The level of willingness to eat yaksun in the future for the intake respondents was higher than that of non-intake respondents. Additionally, the respondents who knew yaksun showed higher level of willingness to eat it than those who did not know it. Finally, the result of binary logistic regression analysis for intake behavior of yaksun showed that gender, educational level, and the awareness of yaksun were significant. On the basis of these results, not only the promotion of yaksun to consumers but also the development of convenient foods, varied menus for different age groups, and menus with cheap prices are needed to raise yaksun popularity.

Keywords

References

  1. Cho SH, Kim HK (2010) The influence of according to healthy tendency on propensity of the eating out customer's herbal food satisfaction and repurchase intention. Journal of Foodservice Management 13: 115-135.
  2. Cho SK (2010) Recognition of Korean Yaksun cuisine and further education according to lifestyle. MS Thesis Sookmyung Women's University, Seoul. pp 20-21.
  3. Choi SW (2011) The effect of purchase motivation and selective attributes of medicinal food on the customer attitude. Ph D Dissertation Kyonggi University, Suwon. pp 123-127.
  4. Choi W, Ko JY, Park HJ (2007) A study on differences of functional food choice attributes by segmented groups of welling interest and demographic characteristics. Journal of Hospitality & Tourism Studies 9: 104-119.
  5. Choi W, Park HJ, Park IS (2009) The effects of perceived value on satisfaction and loyalty in yaksun cuisine. Journal of Foodservice Management 12: 149-169.
  6. Do KB (2003) The study on the customer's perception of Han-Bang menu. MS Thesis Sejong University, Seoul. pp 46-59.
  7. Kappor S (1988) Young adults interest in nutritious foods. FIU Hospitality 6: 31-38.
  8. Kim GY (2008) The effect of the property for selection of medical cuisine menu on customers' satisfaction and intention for re-buy. MS Thesis Dong-Eui University, Busan. pp 83-86.
  9. Kim JM (2007) Research on the menu selecting attribute of medicinal cuisine and customers' recognition: Centering around the users of medicinal cuisine restaurant in Busan. MS Thesis Dong-Eui University, Busan. pp 5-23.
  10. Kim KH, Park JY, Oh YS (2012) Structural relationships among the herbal menu quality, perceived value, customer satisfaction and the behavioral intention. Korean Journal of Tourism Research 27: 1-16.
  11. Kim TH (2002) Family restaurant patrons' attitudes toward nutrition & healthy menus. Korean J Food Culture 17: 629-637.
  12. Lee SM, Hwang DK (2006) Acknowledgement of herbal foods in foodservice industry. Journal of the Korea Contents Association 6: 65-73.
  13. Lee YD, Lee YJ (2009) A study on the food behavior, recognition and preference of the herbal cuisine. Foodservice Industry Journal 5: 35-51.
  14. Park HJ, Lee SG, Choi W (2008) Yaksun food perceived risk factors affecting on repurchase intention by logistic regression analysis. Journal of Hospitality & Tourism Studies 10: 170-182.
  15. Sim KH (2011) A survey on the recognition and satisfaction of Korean herbal foods according to dietary behavior in lifestyle. The Korean Journal of Culinary Research 17: 39-58.