• 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 food and cookery science
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• v.18 no.1
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• pp.63-72
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• 2002

This study was conducted to (a) investigate the frequency of Korean beverage consumption, (b) analyze the characteristics of socio-demographically classified group according to drinking frequency, (c) investigate the attitude for and awareness of Korean beverage and (d) analyze the factors which influence Korean beverage consumption. The survey was carried out by self-administered questionnaires with 2,200 subjects residing in Seoul. A total of 1,885 samples were used for analysis by using t-test, one way analysis of variance (ANOVA), Duncan's multiple comparison test, factor analysis, and analysis of covariance (ANOCOVA) with SAS computer program. Among various Korean beverage, Donggulre tea was consumed most frequently at an average of 7.4 times per month, and followed by rice beverage, Mi Su, Citron tea, Shick Hae and canned Shick Hae. Among the age groups, the group of 20s showed the lowest frequency of Korean beverage consumption exempt rice beverage. According to occupation group, middle and high school and college student groups showed a high frequency of consumption of cereal based drink such as rice beverage, Mi Su and Yulmu tea. The behavior examination aimed at learning the perceptions relevant to the choice of beverage showed that the subjects believe Korean beverage healthful and nutritious but not familiar through advertisement, not easy to buy, and not to be a habitual drink. The factors influencing the frequency of Korean beverage consumption were shown as health-related factors and habitual/practical factors.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.207-216
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• 2018

This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.

• Child Health Nursing Research
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• v.26 no.1
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• pp.35-46
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• 2020

Purpose: The purpose of this study was to test a model for intention to discontinuation drinking high caffeinated beverages among undergraduate students. This model was based on the Ajzen's theory of planned behavior and Becker's health belief model. Methods: Participants consisted of 201 undergraduate students. Data were collected by questionnaires from March 11 to May 24, 2019. Collected data were analyzed using SPSS/WIN 22.0, AMOS 22.0 program. Results: The assessment of the model indicated an acceptable fit (normed x²=1.65, goodness-of-fit index [GFI]=.83, adjusted GFI=.79, comparative fit index [CFI]=.92, standardized root mean square residual [SRMR]=.05, Tucker-Lewis index [TLI]=.91, normed fit index [NFI]=.87, root mean square error of approximation [RMSEA]=.07). Perceived behavior control, subjective norm, the subjective attitude was found to have a significant direct effect on the intention to discontinuation of drinking a high caffeinated beverage. The variances of this model explained 45.3% of the variance in intention to discontinuation of drinking a high caffeinated beverage. Conclusion: These results suggest that a need to increase awareness of adverse effects and potential risks of high caffeinated beverage consumption in undergraduate students. Besides, the university and government should provide education and campaigns to prevent excessive high-caffeinated beverage consumption.

• 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.

• Journal of Digital Convergence
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• v.21 no.1
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• pp.29-34
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• 2023

The purpose of this study was to find out the relationship between the frequency of consumption of sports drinks and energy drinks and aerobic physical activity in the 6-29 year old group in the National Health and Nutrition Examination Survey. The sociodemographic characteristics, aerobic physical activity, and beverage intake of the subjects were calculated using composite sample descriptive statistics, and the mean difference between groups was analyzed by cross-tabulation, χ²-test, and binary logistic regression analysis. High-intensity aerobic activity was analyzed as an increase in the intake frequency of sports drinks(ionic drinks, vitamin drinks) and energy drinks(high-caffeine drinks) (p<0.05). Compared to moderate-intensity aerobic physical activity, high-intensity aerobic physical activity was analyzed as a factor influencing the increase in beverage intake frequency. The purpose of this study was to investigate the relationship between physical activity and beverage consumption, which is a critical issue for promoting health both now and in the future, and to developed an intervention program based on the findings. Through this study, we aimed to gather basic data that can help people live healthy lives, and raise both individual and societal awareness of the importance of making better beverage choices.

• Journal of Distribution Science
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• v.20 no.2
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• pp.65-77
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• 2022

Purpose: This study aims to identify factors affecting the adoption of e-commerce by household businesses in Vietnam's food and beverage industry. Research design, data and methodology: The integrated TAM and TOE frameworks and ten hypotheses were developed to test the relationship between relevant factors. A cross-sectional survey was conducted to collect valid data from 992 respondents who run F&B household businesses in Vietnam. Results: The empirical research results confirm all proposed hypotheses that e-commerce adoption is affected by the perceived usefulness, the perceived ease of use, vendor support partners, social expectancy, competitive pressure, subjective norm, and household resources. Meanwhile, technical readiness, environment readiness, and organization readiness are intermediate variables that influence the implementation of e-commerce in food and beverage distribution. Conclusions: The findings suggest effective orientations to foster the food and beverage e-trading practice for household businesses in developing countries. Accordingly, to encourage private household businesses to adopt e-commerce, it is necessary to focus on improving business resources, technology readiness, environment readiness, and organization readiness through raising awareness of usefulness, benefits, perceived ease of use, and increased support of vendor partners. Future research can focus on improving the efficiency of e-commerce applications in F&B distribution for both household businesses and larger-scale enterprises.

• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.1-5
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• 2024

This study aims to investigate the impact of character collaboration product characteristics on brand awareness and purchase intention within the food and beverage (F&B) industry, with a special focus on Generation MZ's growing interest in such products. The methodology involves a comprehensive review of existing literature on character marketing, brand awareness, and consumer purchase intention, supplemented by case studies of successful character collaborations in the F&B sector. The findings reveal that character collaborations significantly impact brand awareness and purchase intentions, particularly among younger consumers like Generation MZ. These collaborations not only rekindle nostalgia but also introduce new and exciting consumer experiences, effectively attracting a wide demographic. The success of character-themed products, from Pokémon bread to Coca-Cola's League of Legends collaboration, underscores the strategy's effectiveness in boosting brand recognition and consumer engagement. The implications of this research are manifold for the F&B industry. Firstly, it highlights the importance of leveraging popular characters to forge emotional connections with consumers. Secondly, it suggests that product development should closely align with consumer preferences and market trends to maximize appeal. Lastly, it positions character collaboration as a strategic marketing tool that not only enhances product sales but also strengthens brand loyalty and facilitates sustained brand growth.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.18-25
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• 2018

This study examined the sweet taste perception, perception of sugar reduction, and utilization of nutrition labeling according to the awareness of the self-perceived sugar intake reduction of university students in Chungbuk Area. The subjects (n=419) were divided into two groups: Awareness of Sugar Intake Reduction (ASIR) group, male=110, female=109; Non Awareness of Sugar Intake Reduction (NASIR) group, male=115, female=85. The overweight/obesity was significantly higher in the ASIR group than in the NASIR group for both male and female students. The sweet taste perception was significantly lower in the ASIR group in male students than in the NASIR group. The purchase level of a product with reduced sugar instead of the original products was significantly higher in the ASIR group in male students than the NASIR group. Beverage purchases after identifying the sugar content were significantly higher in the ASIR group in male students than in the NASIR group. The necessity of nutrition labeling education was significantly higher in the ASIR group both male and female students. Based on these results, the correct perception of sugar reduction and continuous and practical nutrition education of sugar intake reduction need to maintain healthy dietary habits in university students.