• Journal of Nutrition and Health
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• v.54 no.4
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• pp.355-372
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• 2021

Purpose: This study aimed to provide baseline data for establishing a sugar reduction policy at coffee shops by analyzing the factors that affect a coffee shop user's perception and behavioral intention of reducing sugar intake. Methods: An online survey was conducted involving 1,274 Daegu citizens aged 19-49 years, who had visited coffee shops within the last month. Results: When visiting a coffee shop, the purchase of sweet drinks was higher in the younger age group, and the addition of syrup or sugar was higher in the older age group. Of the total respondents, 42.1% were aware that some coffee shops accommodate reduced sugar requests, 57.9% perceived the need to reduce sugar in coffee shop beverages and 22.3% had purchased beverages intending to reduce their sugar intake. In addition, 59.7% knew about sugar nutrition labeling, and 68.8% perceived the need for nutrition labeling for sugar. When purchasing beverages, 35.6% checked the nutrition labeling, and 77.2% purchased alternative drinks when the sugar content was high. Guiding the choice of sweetness levels in coffee shop orders was seen to have the highest effectiveness and intention to reduce sugar intake. Moreover, the perceived need to reduce sugar intake had the most positive effect on the behavioral intention to reduce sugars in coffee shop beverages (β = 0.558, p < 0.001). Conclusion: Although the overall awareness and practice of reducing the sugar intake in coffee shop users were low, the behavioral intention to reduce sugars was positive, and this was most affected by the perception of the need to reduce sugars. Therefore, there is a need for differentiated education and promotion for each age group for recognizing the necessity and outlining methods for reducing sugar intake. Furthermore, coffee shops should reflect customer's sugar reduction needs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.318-323
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• 2013

This study was carried out to investigate the levels of awareness of fermented vegetable beverages according to consumers' gender. The data were obtained through questionnaires completed randomly by 441 respondents and analyzed using the SPSS, t-tests, ANOVA, X-square tests, multiple regression, and logistic regression analyses. Among 441 respondents, 32.9% of male and 30.2% of female ever consumed fermented vegetable beverages. This beverage were consumed as an alternative for water in males (6.3%) and in females (7.9%) which was the most common reason for consumption. As for the most common reason for non-consumption, males (5.9%) and females (6.6%) responded that they did not consume fermented vegetable beverages because people around them have never consumed fermented vegetable beverages. The awareness that fermented vegetable beverages help reduce hunger was higher in females (3.2%) than and in males (2.9%). These results revealed that the awareness of fermented vegetable beverages as hunger alleviators was more prevalent in females than in males which can be used as preliminary data for research on the development of fermented vegetable beverages.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.171-172
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• 2018

본 연구는 소비자에게 패키지 디자인을 통하여 효과적인 자국이미지를 인식시키는 요일을 알아보고자 한 중 일의 녹차음료 패키지 디자인을 상위브랜드 3개를 선정하여 구조적 요소와 시각적 요소로 나누어 분석하였다. 그 결과 한국의 경우 현대적인 녹차 음료의 이미지를 보여주는 것과 달리 중국과 일본의 경우 전통적인 녹차음료의 이미지를 보여주며 관용색상을 많이 사용하는 것으로 나타났다. 이러한 연구의 결과가 중국의 세계 녹차음료 시장 진출을 위한 자료로 활용 될 수 있을 것으로 기대해 본다.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.407-420
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• 2014

A survey was carried out regarding university students' recognition of high-caffeine energy drinks in an effort to identify and improve problems as well as provide basic data. Most of the subjects had previous experience of energy drink consumption. Studies showed that most students consumed energy drinks when studying. Regarding frequency of energy drink consumption, most students' responded "1~6 times a year"; female students showed lower frequency of energy drink consumption than male students. Both male and female students used convenience stores to purchase energy drinks. In most cases, students became aware of energy drinks through advertisements on TV, radio, newspapers, and magazines. The most important factor affecting their energy drink purchase and consumption status was taste. The most frequent adverse effect they experienced after drinking an energy drink was unusual heart-pounding, whereas the biggest problem caused by energy drink consumption was addiction. This study indicates that students should have a better understanding of the problems associated with excessive and prolonged high-caffeine intake. In addition, instructions for proper purchasing and consumption of high-caffeine energy drinks should be provided as well as education and campaigns concerning symptoms caused by high-caffeine energy drink consumption so that students may refrain from excessive consumption. Further, civil organizations and the government need to devise effective measures for proper regulation of high-caffeine energy drink consumption.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.447-448
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• 2022

본 논문에서는 대중의 참여를 통해 캔 음료 제품의 점자 표기 실태를 파악하고, 음료 제조사가 이를 개선하도록 유도하는 방안을 제안한다. 캔 음료 상단에 표기된 점자를 촬영한 이미지에서 OpenCV를 통해 점자의 윤곽을 검출하고, 검출된 윤곽의 좌표를 계산하여 점자를 국문으로 번역하는 모듈을 개발한 후 서버에 이식한다. 서버와 통신하는 모바일 애플리케이션을 개발하여 소비자가 점자 이미지를 서버에 업로드하고, 점자의 인식결과를 확인할 수 있도록 한다. 점자 표기가 적절하지 않다고 판단하는 경우 해당 제품에 대한 정보를 기록하도록 하고, 제조사 별로 제보된 횟수의 순위를 제공한다. 이를 통해 소비자는 올바른 점자 표기를 제공하지 않는 제조사를 파악할 수 있으며, 제조사는 이를 의식하고 점자 표기를 개선할 수 있는 효과를 기대한다.

• Journal of Korean society of Dental Hygiene
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• v.16 no.6
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• pp.1009-1022
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• 2016

Objectives: The purpose of the study was to investigate the beverage consumption and related factors of undergraduates in Jeonnam. Methods: A self-reported questionnaire was completed by 480 undergraduates in Jeonnam from June 1 to 15, 2016 based on convenience sampling. The questionnaire consisted of general characteristics of the subjects, beverage intake frequency, and awareness of beverage. Results: Carbonated beverage intake was 3.05 times per week and five kinds of beverage consumption was 12.48 times per week. Higher beverage intake was closely related to male students, higher beverage purchase, and lower awareness toward oral health impact by beverage and sugar contents. Conclusions: The recognition level of beverage related to oral health had an impact on the frequency of drink intake. It is necessary to educate the dietary guide for appropriate oral health management in beverage intake.

• Korean Journal of Cognitive Science
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• v.25 no.1
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• pp.25-49
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• 2014

Advertisement for one type of product competes against another type using different advertising strategies. It is important to know which factors influence people's perception of the message within the advertisement and their formation of attitudes towards the advertisement. Using multidimensional scaling, this study investigated what main factors were important when people perceive beverage advertisements on TV. A positioning map was constructed based on similarity ratings of 14 drink advertisements. We examined the meaning of the three dimensions of the positioning map by asking a different group of participants to rate on components of attention, attitudes toward advertisements and products, and intention to purchase the product in each advertisement. It was found that three dimensions in the map was attention to content, color, and motion respectively. More importantly, the attentional component to content was related to the attitude of affection and action toward a beverage introduced in advertisement. These results suggest that content-based attention in advertisements induces a positive attitude toward the advertisements.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.

• Journal of Convergence for Information Technology
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• v.10 no.4
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• pp.35-45
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• 2020

To diversify the agro-food exports of Korea, this study selected Russia, which is located closet to CIS countries, as a sampling area and sought ways to promote the export of Korean hang over drinks to Russia. This study analyzed the contributing factors to the export, such as Russian consumers' purchasing intentions, as well as the willingness to pay of korean hang over drinks in Russia, using the paper review and on-off line survey data correction method. Major results are as follows. First, Russian consumers' intention of purchasing Korean hang over drinks is higher than Europe and the other products. Therefore, it is necessary to understand the demographic characteristics of Russian consumers and then actively use niche marketing strategies. Second, the purchase intention of Russian consumers towards increased when buying behavior occurred in supermarket, hypermarket- and convenience stores. Third, it seems prefer to pricing of Korean hang over drinks in Russian export market similar to the domestic price level.

• Archives of design research
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• no.18
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• pp.177-186
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• 1996

With the change of patterns and the environment of the national standard of living the prohlem of environmental pollution became increasingly serious. Because of the enormous increase of various kinds of used and (after utilization) useless articles, efforts to save resources as well as the environment and the promotion of reprated utilization and recycling are inavoidable. The recognition of an environmental an health problem, and the desire for nonpollution created a desire for environment-friendly products in order to avoid an environmental consumptionism. Drink vending machines making use of vessels only once are closely related to the environmental problem. It is therefore necessary to develop an ecologically designed vending machine. In this study the backgrounds and concepts of green design, classification, construction and the environment of a drink vending machine arc analyzed. From this st1.rting-point a concept for the design of a drink vending machine is developed by two concepts : Type A (seperated-gathering type) and Type B (recycling type). Then three defferent types of vending-machines arc introduced a wall -adherable type, a center est1.blishable type and a desk top type. The conclusion of the text is threefold. There are needs for an ecological design of vending machines, ergonomIc considerations and a harmonization of the styldapperarance) of the machine and its circumferences.