• Title/Summary/Keyword: 식생활행동

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Study on Japanese Consumers' Korean Food Consumption Behaviors and Market Segmentation Based on Food-related Lifestyle - Focusing on Inbound Japanese Tourists - (식생활라이프스타일에 따른 일본소비자 한식 소비행동 및 시장세분화 연구 - 방한 일본관광객을 대상으로 -)

  • Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.26 no.6
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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.

Sushi Consumption Behavior of Koreans according to Food-related Lifestyle Type among Consumers (외식 소비자의 식생활 라이프스타일에 따른 초밥 소비행동 분석)

  • Lee, Kyung-Won;Chung, Hee-Chung;Cho, Mi-Sook
    • Journal of the Korean Society of Food Culture
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    • v.26 no.6
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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.

Study on Beverage Select Behavior according to the Food-related Lifestyle focused on Behaviors in Seoul, and Gyeonggi Province (식생활라이프스타일에 따른 소비자의 음료선택행동 - 서울, 경기지역을 중심으로 -)

  • Lee, Kyung-Ran;Lee, Eun Jung;Kim, Ju-Yeon
    • Journal of the Korean Society of Food Culture
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    • v.32 no.1
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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.

A Study on College Students' Dietary Behavior and Consciousness of Korean Traditional Food in Junlanamdo (전남일부지역 대학생들의 식생활 행동 및 한국음식에 대한 의식조사)

  • Cho, Hee-Sook
    • Journal of the Korean Society of Food Culture
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    • v.12 no.3
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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%).

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A Study on Dietary Behavior of University Students Majoring in Judo (유도를 전공으로 하는 대학생들의 식생활 행동에 관한 조사연구)

  • Kim, Hye-Young
    • Journal of the Korean Society of Food Culture
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    • v.10 no.5
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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.

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Florida, USA Food-Related Lifestyle Segments of Older Consumers in Seoul and Its Characteristics (서울지역 고령소비자의 식생활 라이프스타일에 근거한 시장세분화 및 특성 규명)

  • Jang, Yoon-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.1
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    • pp.146-153
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    • 2010
  • The objectives of this study were to explore food-related lifestyle segments of the older consumers, to identify its socio-demographic characteristics, and to investigate the differences in variables regarding health beliefs. A survey was conducted of adults 55 years of age and older living in Seoul, South Korea from March 28 to April 10, 2007. Out of the 500 distributed questionnaires, 361 were retained for final analysis: a response rate of 72.2%. As a result of cluster analysis, five consumer segments were identified; health-managing group, diet-unconcerned group, convenience-oriented group, taste-oriented group, unpracticed group. Significant differences were found among the five segments in terms of socio-demographic characteristics and variables regarding health beliefs (i.e., perceived self-efficacy, perceived barriers, perceived benefits). In the health-managing group and taste-oriented group, mean scores of perceived self-efficacy (p<0.001) and perceived benefits (p<0.001) were significantly higher than other groups. However, in the diet-unconcerned group and convenience-oriented group, the mean scores of perceived barriers (p<0.01) were significantly high. This study shows that foodservice operators targeting the older consumers should consider characteristics of each segment to develop a customized program.

A Survey of College Student Behaviors on Fast Food Restaurants in Seoul Area (서울지역 대학생들의 패스트푸드의 외식행동에 관한 실태조사)

  • Han, Myung-Joo
    • Journal of the Korean Society of Food Culture
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    • v.7 no.2
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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.

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A Study on the Reaction towards Damage Related to Health Foods among the Elderly (노인들의 건강식품 관련 문제 경험에 대한 대응 행동에 관한 연구)

  • Kim, Hyo-Chung;Kim, Mee-Ra
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.4
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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.

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A Study on the Flight Stress and Food Intakes of the Airline Cabin Crews (항공사 승무원의 비행 스트레스와 식행동에 관한 연구)

  • 양정미;노정옥;우경자
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.2
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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.

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Effects of Media on Nutritional Knowledge and Dietary Behavior (대중매체가 영양지식과 식행동에 미치는 영향)

  • 박수정;이윤희
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.2
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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.

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