한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권6호
  • /
  • Pages.588-604
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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농식품소비자역량 정도에 따른 친환경식품, HMR 구매 및 외식행태 분석 - 2022 식품소비행태조사 자료를 바탕으로 -

Analysis of Eco-Friendly Food, HMR Purchases, and Eating-Out Behavior by the Level of Agri-Food Consumer Competency - Based on Food Consumption Behavior Survey for Food 2022 Data -

  • 김경희 (숙명여자대학교 일반대학원 문화관광외식학과) ;
  • 윤지영 (숙명여자대학교 문화관광외식학부)
  • Kyung-Hee Kim (Dept. of Culture, Tourism, & Hospitality Management, Graduate School, Sookmyung Women's University) ;
  • Ji-Young Yoon (Division of Culture, Tourism, & Hospitality Management, Sookmyung Women's University)
  • 투고 : 2023.10.30
  • 심사 : 2023.12.11
  • 발행 : 2023.12.31
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초록

This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.

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