International Journal of Internet, Broadcasting and Communication

The Institute of Internet, Broadcasting and Communication (한국인터넷방송통신학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Promotion of Yakseon Food Using Big Data

  • LEE, JINHO (Kwangwoon University, Department of Immersive Content Convergence) ;
  • KIM, AE SOOK (Kwangwoon University, Department of Immersive Content Convergence) ;
  • Hwang, Chi-Gon (Institute of Information Technology, Kwangwoon University) ;
  • Ryu, Gi Hwan (Department of Tourism and Food Industry, Graduate School of Smart Convergence, Kwangwoon University)
  • Received : 2022.08.18
  • Accepted : 2022.08.23
  • Published : 2022.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to confirm and analyze the impact on consumers through big data keyword analysis on weak food. For data collection, web documents, blogs, news, cafes, intellectuals, academic information, and Google Web, news, and Facebook provided by Naver and Daum were used as analysis targets. The data analysis period was set from January 2018 to December 2021. For data collection and analysis, the frequency and matrix of keywords were extracted through Textom, a social matrix site, and the relationship and connection centrality between keywords were analyzed and visualized using the Netdraw function among UCINET6 programs. In addition, CONCOR analysis was conducted to derive clusters for similar keywords. As a result of analyzing yakseon food with keywords, a total of 35,985 cases of collected data were derived. Through this, it was confirmed that medicinal food affects consumers. Furthermore, if a business model is created and developed through yakseon food, it will be possible to lead the popularization of yakseon food.

Keywords

References

  1. Kim, Seong-Yong, "A Study on the Subjectivity of Consumers to Accept the Culture of Eating out through the YouTube Platform", The Journal of the Korea Contents Association, Volume 28, Number 9, pp. 179-189, 2014 DOI:https://doi.org/10.5392/JKCA.2020.20.09.414
  2. Kim, Young-Sook, "Effect of Educational Attainment of Household Head on Eating-out Demand", Journal of the Korean Society of Food Science and Nutrition, Volume 34, Number 9, pp. 1407-1413, 2005 DOI: https://doi.org/10.3746/jkfn.2005.34.9.1407
  3. Kim, Sook, "A Study on the Relationship of Korean and Chinese Consumers' Eating-out Motivation, Dining Out, and Delivery-Takeout in COVID--19 : The Moderating Role of Interpersonal Contact Anxiety", The Journal of the Korea Contents Association, Volume 22, Number 4, pp. 324-336, 2022 DOI: https://doi.org/10.5392/JKCA.2022.22.04.324
  4. Suh, Yoon-Suk, "Comparison of Nutritional Status of the Daejeon Metropolitan Citizens by Frequency of Eating Out", Journal of Nutrition and Health, Volume 43, Number 2, pp. 171-180, 2010 DOI:https://doi.org/10.5392/JKCA.2020.20.09.414
  5. Kim, Na-Hyung, "The Effects of the Dietary Lifestyle and Demographic Characteristics on the Brand Image of Restaurants with Nutritional Labeling", Journal of the Korea Academia-Industrial cooperation Society, Volume 20, Number 6, pp. 548-556, 2019 DOI: https://doi.org/10.5762/KAIS.2019.20.6.548
  6. Kim, Hyun-Ah , "University students' eating behavior and consumer attitude in social commerce service", Journal of Nutrition and Health, Volume 47, Number 6, pp. 426-434, 2014 DOI: https://doi.org/10.4163/jnh.2014.47.6.426
  7. Eun-Young Yi, "A Study on the healing factors of Forest Sound", International Journal of Internet, Broadcasting and Communication, Vol.9, No.2, pp70-77, 2017 https://doi.org/10.7236/IJIBC.2017.9.2.70