• 한국식생활문화학회지
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• 제26권6호
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• pp.614-620
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• 2011

This study attempted to identify differences in Korean food consumption behaviors between groups of Japanese consumers segmented in accordance to their food-related lifestyles. This study was performed to provide Korean food service companies basic information to implement a strategy for the globalization of Korean food. As a result of the empirical analysis, the food-related lifestyles of Japanese consumers were deduced to the following four factors: "health and safetyoriented lifestyle", "palate and safety-oriented lifestyle", "economic efficiency-oriented lifestyle", and "simplicity-oriented lifestyle". Further, as a result of the cluster analysis, food-related lifestyles were classified into the following three groups: "a group highly interested in food-related life", "an economic efficiency-oriented group", and "a simplicity-oriented group". Second, there were significant differences in demographic characteristics and the characteristics of Korean food consumption behaviors between the groups. Third, also in a comparison of satisfaction with and loyalty to Korean restaurants with crucial attributes during the selection of Korean food, there were significant differences between the groups. Therefore, it is necessary to develop various Korean food products that will cater to Japanese consumers in accordance with each segmented group.

• 한국식생활문화학회지
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• 제26권6호
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• pp.574-582
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• 2011

The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

• 한국식생활문화학회지
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• 제32권1호
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• pp.27-38
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• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• 한국식생활문화학회지
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• 제12권3호
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• pp.301-308
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• 1997

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

• 한국식생활문화학회지
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• 제10권5호
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• pp.449-455
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• 1995

This study was undertaken to investigate dietary status, food habits, and nutritional knowledge of university students majoring in judo (n=239) and to evaluate the effect of dietary behavior on their athletic activities. Mean daily dietary intakes (3,854.0 kcal) were similar to mean daily energy consumptions (3,975.5 kcal). Average daily intakes of most vitamins and minerals were higher than Korean Recommended Dietary Allowances except for the intake of vitamin A. Self-confidence on judo affected dietary behavior of the subjects: Subjects who had more self-confidence on judo showed more interest in good nutrition and concerned more about foods which could promote their athletic activities. Many side effects were manifested after sudden weight control for judo competition during school days. Therefore, it is suggested that good education on nutrition is necessary not only for athletic students, but also for coaches and trainers of the students. Ten weeks of education on nutrition significantly improved both food habits and nutritional knowledge of the subjects. Food habits were positively correlated with self-confidence on judo. Therefore, it is suggested that improvement of food habits through good education on nutrition would be helpful to improve athletic activities of the students.

• 한국식품영양과학회지
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• 제39권1호
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• pp.146-153
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• 2010

본 연구에서는 식생활 라이프스타일에 따라 고령소비자 집단을 세분화하고 건강신념모형에 근거하여 라이프스타일과 관련된 유용한 변수들을 파악함으로써 실버소비자들의 특징을 이해하고자 하였으며 연구결과를 요약하면 다음과 같다. 첫째, 라이프스타일에 대한 23개 문항에 대하여 요인 분석을 실시한 결과로 나타난 건강추구형, 편의추구형, 맛추구형, 식사관리형, 안전추구형의 5개의 요인별 요인점수를 기준으로 군집분석을 실시하였고 '건강관리형', '식생활무관심형', '편의지향형', '맛추구형', '실행부족형'의 5개의 군집으로 분류되었다. 둘째, 식생활 라이프스타일 군집별로 건강신념관련 변수들 중 사회인구통계학적 특징에 따른 차이를 분석한 결과, 성별(p<0.05), 교육수준(p<0.001), 가족형태(p<0.05)에서 모두 유의한 차이가 나타났으며 연령, 직업, 월소득에 따른 유의한 차이는 없었으나 군집간의 약간의 차이를 보였다. 건강관리형은 상대적으로 고연령자, 고학력자, 전문직, 고소득자의 비율이 높았고 부부단독의 비율도 높았다. 식생활무관심형은 저학력, 저소득의 응답자들이 대부분 속해 있었으며, 편의추구형은 상대적으로 교육수준이 높았으며 독신의 비율이 다른 군집보다 높았다. 맛추구형은 저연령대(55～64세)의 가정주부 여성이 많은 것 알 수 있었으며, 실행부족형은 전문직과 가정주부가 비슷한 비율로 속해있었고 가족형태는 2,3대 동거의 비율이 다른 군집에 비해 높았다. 셋째, 건강신념 변수들 중 나머지 변수에 대한 차이를 분석한 결과, 지각된 자기효능감(p<0.001), 지각된 유익성(p<0.001), 지각된 장애성(p<0.01), 행동계기(p<0.05)의 모든 변수들에서 유의한 차이가 조사되었다. 건강관리형과 맛추구형에서 지각된 자기효능감과 지각된 유익성의 점수가 가장 높아, 이들은 올바른 식습관을 유지할 수 있는 자신감이 있었고 이로 인한 혜택을 높이 인식하고 있는 것으로 나타났다. 식생활무관심형과 편의추구형에서는 지각된 장애성의 평균점수가 높은 반면 지각된 유익성은 유의적으로 가장 낮아, 장애요인이 많아 올바른 식습관을 유지하기 어렵다고 생각하고 올바른 식습관으로 인한 혜택에 대한 인식이 낮았다. 실행부족형은 지각된 자기효능감은 높은 반면 올바른 식습관을 유지하는데 장애요인이 많다고 인식하고 있었다. 따라서 건강신념 변수들이 실버소비자들의 식생활과 관련된 라이프스타일을 심층적으로 이해할 수 있도록 해주는 유용한 변수임을 알 수 있었다. 이상의 결과를 종합해 볼 때, 고령소비자 집단이 식생활 라이프스타일에 따라 세분 시장이 규명됨을 확인하였고, 세분시장별로 사회인구통계학적 특성 및 건강신념관련 변수에 차이가 있음이 검증되었으므로 고령소비자 집단의 행동을 예측할 수 있는 변수들을 활용하여 차후 맞춤형 급식 서비스 프로그램에 대한 이론적 근거를 제시함으로써 향후 전략 방안을 모색하는데 기여할 수 있을 것으로 사료된다. 본 연구는 표본이 서울에 거주하는 노인을 대상으로 한정되었고 교육수준 및 경제적 수준이 중상층 이상이어서 고령소비자의 전반적인 특성을 유추해 내기에는 충분하지 못하였다. 또한 고령소비자들의 식생활라이프스타일에 따른 세분화모형의 최초 연구로 고령소비자들의 식생활과 관련된 특성을 반영할 수 있는 변수를 고려하는데 한계가 있을 것으로 사료되는바 지속적인 연구를 통해 보다 심도 있는 이론에 근거한 변수의 선정과 분석이 필요할 것으로 사료된다. 현재까지 대부분 고령소비자 시장을 상대적으로 젊은 시장에 대비되는 단일시장 혹은 유사한 특성을 지닌 소비자집단으로 접근하고 있는 상황에서 본 연구에서는 이질적인 세분집단들로 여기는 것이 타당하다는 것이 제기되었다. 따라서 향후 학문적으로 혹은 실무적으로 고령 소비자들에게 접근할 때 단일시장이 아닌 다수의 세분 시장으로 접근할 필요성이 있다고 사료된다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.91-96
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• 1992

Eight hundred college students in Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants at library, student center and class room from August 26 to 30, 1991. The result of this study showed that 70% of college students preferred to eat hamberger or chicken and 49% of them visited to fast food restaurants 1-3 times per month. The reasons given by students for patronizing fast food restaurants were the following, from most to least frequence: 'convenient', 'pleasant atmosphere', 'nice place to stay with friends', 'taste of food', 'speed of service', 'to be able to stay as long as I want', 'hygiene', 'variety of food price', 'nutritious food'. Majority of college students(71%) selected their food by preference, but 22% of them done by price. They were least satisfied with price and quantity of fast food. Therefore, it is important to develop domestic brand fast food restaurants to lower the price of fast food.

• 동아시아식생활학회지
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• 제18권4호
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• pp.608-617
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• 2008

This study examined the level of reaction towards damage related to health foods and the factors affecting this reaction among the elderly. Data were collected from 269 elderly individuals living in Seoul, Daejeon, Daegu, Gwangju and Busan. Frequencies, chi-square tests, and a multinomial logistic regression analysis were performed using the SPSS v. 14.0 program. When asked about their reaction towards damage related to health foods, approximately 48% of the respondents answered 'no response', 34% answered 'private response', and 18% answered 'public response'. Multinomial logistic regression analysis revealed that education level and awareness of health food price were significant factors influencing 'private response', and concerns about health foods and awareness of damage redemption were significant factors for 'public response'. These results imply that consumer education for elderly to prevent damage derived from the purchase and consumption of health foods is required.

• 동아시아식생활학회지
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• 제14권2호
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• pp.93-102
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• 2004

This study investigated the relationship among the flight stress, disease and eating behavior of the Airline cabin crews. Self administered questionnaires were collected from three hundred and twenty cabin crews. Statistical data analysis was completed using a SPSS v.10.0 program. The results were summarized as follows: Before the flight, the maladaptation to the oversea foods was the most common stress for the crews less than one year flight experience. During the flight, fastidious arrangement and loss of appetite due to overwork were the most common stresses. After the flight, anorexia due to jet lag was the most common stress. Backache and stomachache were the most common job-related ailments of the airline cabin crews. During the flight, the intakes of carbonated drinks and coffee were most common. After the flight, water was the most common drink they consumed.

• 동아시아식생활학회지
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• 제8권2호
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• pp.137-146
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• 1998

This study was designed to investigate the main sources of food and nutrition, utilization, reliance, nutritional knowledge and dietary behavior. The results are as follows. 1. The main sources of food and nutritional information are television and radio, newspaper and popular magazines in that order. 2. The first topic is a guiding principle in the dietary life of adult disease prevention. 3. The percentage of the perceived nutritional knowledge of respondents using the newspaper and popular magazines is higher than for the respondents using the television and radio, but the accuracy of the nutritional knowledge was not significant. Per the results, the nutritional education of people through the mass media is very reasonable, Therefore, it is necessary to develop a nutritional education program and implement the program using the most practical mlethod to deliver the information.