• 한국치위생학회지
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• 제16권6호
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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.

• 한국식품조리과학회지
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• 제18권1호
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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.

• 한국식생활문화학회지
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• 제33권3호
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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.

• 한국조리학회지
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• 제22권1호
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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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• 제26권1호
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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.

• 한국식품영양과학회지
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• 제42권2호
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• pp.318-323
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• 2013

본 논문에서는 효소음료의 인지도를 연구하여 웰빙 시대에 있는 현대인들의 건강관련사항과 더불어 앞으로의 음료시장에서 효소음료에 대한 새로운 제품개발에 따른 기초 연구 자료와 마케팅방안의 발판을 마련하고자 한다. 성별에 따라 가계소득, 직업, 교육수준, 결혼 여부를 비교 분석하였다. 유의적인 차이를 나타낸 항목은 자신의 건강정도, 규칙적인 운동, 수면여부에서 나타났으며, 남자(3.31)가 여자(3.08)보다 자신 스스로가 건강하고 생각하고 있었고, 또한 남자(2.77)가 여자(2.39)보다 규칙적인 운동을 하고 있었으나 수면 여부는 남자(2.76)보다 여자(2.97)가 더 수면을 충분하다고 생각하고 있는 것으로 나타났다. 건강유지를 위해 가장 중요하게 고려하는 사항에서는 남자 16.6%, 여자 17.0% 모두 식습관을 가장 중요하게 고려하는 것으로 나타났다. 건강에 대한 정보를 얻는 방법은 남자 42.0%, 여자 41.3%로 모두 대중매체를 통하여 건강에 대한 정보를 얻는 것으로 나타났다. 최근 6개월 동안 건강식품 및 영양제 복용여부를 나타낸 결과에서 유의성(p<0.05)이 나타났다. 효소음료를 마셔본 적이 있는가의 물음에서는 남자가 여자보다 효소음료를 접해본 기회가 많은 것으로 나타났다. 효소음료를 마셔본 계기의 물음에서는 성별에 따라 유의적인 차이를 나타냈으며, 남자(20.4%), 여자(15.0%) 모두 가족, 친지에 의해서의 답이 가장 많은 것으로 나타났다. 효소음료를 이용하는 때의 물음에서는 남자(6.3%), 여자(7.9%) 모두 물 대용으로 이용하는 경우가 많은 것으로 나타났다. 효소음료를 마셔본 적이 없는 이유에서 남자(5.9%), 여자(6.6%) 모두 주변사람이 섭취를 안해서가 가장 많았다. 효소음료에 대한 인식도에서 공복감 해소에 도움이 된다는 항목에서만 유의적인 차이를 나타났다. 향후 음료시장에서 효소음료가 자리 잡기 위해서는 여자 소비자의 요구를 충족시킬 수 있는 신제품개발로 건강증진 효과를 주는 기능성식품으로서 뿐만 아니라 기호식품으로서 공복감 해소에 대한 기대감도 크므로 더 나아가 다이어트에 도움을 줄 수 있는 제품으로 인식하게 하여 새로운 제품개발의 방향 설정 및 음료시장 마케팅에 이용되면 좋을 것으로 사료된다. 나아가 다양한 재료의 효소를 가지고 음료를 개발하여 직장인 남성뿐만 아니라, 영유아, 청소년 등 소비자 각 계층의 요구를 충족시킬 수 있는 새로운 제품개발의 방향설정에 이용되면 좋을 것으로 사료된다.

• 디지털융복합연구
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• 제21권1호
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• pp.29-34
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• 2023

본 연구의 목적은 국민건강영양조사(2021년)에서 만 6-29세 그룹이 스포츠음료 및 에너지음료 섭취빈도와 유산소 신체활동 간의 관련성을 알아보고자 하였다. 대상자의 사회인구학적 특성, 유산소 신체활동, 음료 섭취 정도는 복합 표본 기술통계로 산출하고, 집단 간 평균 차이는 교차분석, χ²-test, 이분형 로지스틱 회귀분석을 시행하였다. 고강도 유산소 활동이 스포츠음료(이온음료, 비타민음료)와 에너지음료(고카페인 음료) 섭취 빈도가 증가함으로 분석되었다(p<0.05). 중강도 유산소 신체활동에 비해 고강도 유산소 신체활동이 음료의 섭취 빈도 증가에 영향을 주는 요인으로 분석되었다. 본 연구를 바탕으로 신체활동과 음료 섭취 사이의 중요한 요소를 확인하고, 건강증진을 위한 중재 프로그램을 개발하는 데 목적을 두고 있다. 이를 통해 건강한 삶을 살 수 있도록 돕는 기초자료를 마련하고, 개인 및 사회적 관심을 높이고자 하였다.

• 유통과학연구
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• 제20권2호
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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.

• 식품보건융합연구
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• 제10권2호
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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.

• 한국식생활문화학회지
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• 제33권1호
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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.