• 건강소식
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• v.36 no.7
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• pp.26-27
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• 2012

어느 외국인이 우리가 매일 먹는 '집 밥' 사진을 커뮤니티 게시판에 올린 것이 화제가 된 적이 있다. 밥, 김치, 국, 나물 등이 차려진 일상적인 '집 밥' 사진이었는데 외국인들은 이 사진에 감탄하며 "저렇게 먹으면 건강해지겠다." "나도 저렇게 먹어보고 싶다."는 글로 도배를 했다. 일상적으로 먹는 우리의 '집 밥'이 외국인들 눈에는 건강식으로 보인 것이다.

• The Journal of the Korea Contents Association
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• v.21 no.12
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• pp.400-407
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• 2021

Recently, mukbang and cookbang or cooking shows on TV and YouTube channels have increased, and the influences of these broadcasts on food consumption have been gradually increasing. There were several news articles on 'Baek Jong-won effect', in which the consumption of the agri-food Mr. Jong-won Baek mentioned on his broadcast soared, and even foods named after him are on the market. In this study, Mr. Jong-won Baek, who produces influential cooking contents through various media, was taken as a representative example. We evaluated if 'Baek Jong-won effect' exists on potato consumption, which Mr. Jong-won Baek broadcasted potato cooking recipes on TV and YouTube. After the potato recipe was broadcasted for the first time on the TV show called HomeFoodRescue, the differences in the amount of money to purchase potatoes before and after the broadcast were estimated by using the money amount to purchase data of Agri-food consumers panel and the difference-in-differences method at 6 time points (3, 6, 9, 12, 24, and 36 months). Among the time points analyzed, the potato purchases at post-broadcast were less than those at pre-broadcast. No results were observed suggesting the existence of 'Baek Jong-won effect' on potato consumption through HomeFoodRescue show in the study.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.01a
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• pp.193-194
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• 2016

본 연구 프로젝트는 사용자가 보관하고 있는 냉장고 속 재료를 선택하여 사용자가 원하는 음식이나 실생활에서 활용 가능하도록 돕는 App을 개발하였다. 기존 음식의 레시피를 제공하는 App이 "집밥 백선생", "냉장고를 부탁해"와 같은 예능 프로그램 증가로 사용자들은 음식을 직접 만들기를 원하고, 개발자들도 그에 알맞은 App을 개발 및 제공하고 있다. 하지만 레시피에 해당하는 재료는 마트나 집에 없는 것이 많고, 사용했던 재료들은 버려지는 경우가 많다. 본 App에서는 이러한 문제점을 해결하여 사용자들이 가지고 있는 재료를 선택하여 그에 맞는 레시피를 찾고 만드는 법을 제공하며, 실생활에서도 활용 가능한 정보를 제공하는 App이다.

• Journal of Korean Home Economics Education Association
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• v.33 no.1
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• pp.151-167
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• 2021

This study reports on the development of a dietary education program for Korean young adults in single-person households. The 7th National Health and Nutrition Survey (2016-2018) was used to compare and analyze the dietary behavior of single-person households and multi-person households, and an online survey was conducted on 350 young adults (age 19-39 years) living in Seoul. According to the analysis, single-person households had higher rates of breakfast and eating out than multi-person households, and significantly lower average intake of energy and nutrients (p<0.05). In particular, in the case of single-person households, the lower the frequency of cooking at home, the higher the rate of breakfast and the higher the frequency of eating out and delivery food (p<0.05). Based on the survey, a dietary education program for young adults single-person households was developed by applying the DESIGN six-step procedure and social cognitive theory as a conceptual model. The first session consisted of the health and economic benefits of home-cooked meals, the second session of the importance of the breakfast and the effect of exercise in life, the third session of the importance of balanced nutrition and the principles of a healthy diet, the fourth session of food safety and storage, and the fifth session of social dining. Each session was composed of a combination of theoretical lectures to motivate 'more making and eating healthy home-cooked meals' and cooking practice for improving behavioral performance.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.419-425
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• 2020

This study proposes functional services within the cooking recipe sharing application. Many single-person households often eat alone, and eating out. their usual eating habits are not considered well. when living alone, the risk of exposure to mental illnesses increases compared than multi-person households, and if nutrition has unbalanced, it can be easily exposed to diseases. in this study, define these problems and emphasize the importance of maintaining physical and mental health of one-person households, and explored user experience and expectations through cano models, focusing on the Baekjubu fooe recipe is often used by 20-30s. and users can feel the cooking process is not a hassle. and they will have a cooking themselves and even manage their mental health through communication with neighbors.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.548-557
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• 2019

With the increase of single households and more women entering society, changes to lifestyle, a demand for convenience, and the recent trend for homemade meals, the market for HMR(Home Meal Replacements) is rapidly growing. This study reviewed the repurchase intentions of consumers for RTP(Ready-to-Prepare) HMR products, namely meal kits, and the moderating effect. The study found that i) ease of use increases with higher self-efficacy; ii) ease of use decreases with higher personal innovativeness, but usefulness and repurchase intentions increased; iii) repurchase intentions increase with higher social influence; iv) trust decreases with higher convenience, but repurchase intentions increased; v) trust and repurchase intentions increase with higher economic efficiency; and vi) price sensitivity has a moderating effect between trust and repurchase intentions. The outcomes of this study will not only provide a theoretical basis for a more detailed study of HMR, but is anticipated to be used as fundamental data for suggesting a direction for marketing strategies for product development and sales.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.324-335
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• 2021

As the COVID pandemic has been prolonged, 'Contact-free' has emerged as a major trend keyword. Naturally, most people don't go out and eat at home. As a result, sales of products that can easily cooked such as 'meal-kits' have increased remarkably. Although the number of vegetarians is increasing rapidly in Korea, the domestic market has not been activated. Most vegetarians are cooking or eating HMR together due to the lack of vegetarian restaurants and vegetarian menus. According to the survey, the subjects perceive meal-kit as positive as their experience with meal-kit expanded, and this positive perception and the need for vegetarian meal-kits had a positive effect on the purchase intention of the vegetarian meal-kit. This study presents the direction and potential for development of vegetarian meal kits that meet consumer needs. It will be used as a basis for the development of products and expansion of the market for vegetarian meal-kits.