• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• Journal of Korean society of Dental Hygiene
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• v.5 no.1
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• pp.63-75
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• 2005

The purpose of this study was to examine mothers' perception of dental health and their relevant behaviors. The subjects in this study were 878 mothers who had five-year-old children in the city of Seongnam. After a survey was conducted to find out their dental health awareness and behavior, the following findings were acquired; 1. 44.9 percent of the mothers investigated ever paid a visit to dental institutes over the last year, and 23.3 percent visited them to prevent any possible dental diseases. 56.1 percent ever received oral health education, and 30.0 percent, the largest group, received that in their school days. 69.0 percent ever had their teeth scaled. 2. As for their oral health knowledge, the right answer rate was 6.95 out of 10. Concerning what they knew the best about, 91.7 percent knew that sweet food including sugar caused dental caries, and regarding the most incorrect idea, 31.6 percent believed that aging made tooth come out. 3. In regard to oral health attitude, the right answer rate was 7.33 out of 10. As to the best attitude, 87.1 percent felt that it made them unpleasant to go to bed without doing toothbrushing, and concerning the worst case, 24.0 percent believed that teeth could be clean without using toothpaste. 4. As to oral health behavior, the right answer rate was 5.37 out of 10. Regarding the most common oral health behavior, 89.9 percent brushed their teeth before going to bed, and the least common one, 15.8 percent made a regular visit to dental institutes to examine their teeth. 5. Concerning self-evaluation of oral health, the right answer rate was 6.77 out of 10. 90.0 percent found themselves not to have a toothache, and regarding the worst case, 38.1 percent considered their oral health to be better than that of others of the same age group.

• Journal of Korean society of Dental Hygiene
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• v.13 no.2
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• pp.287-295
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• 2013

Objectives : This study was to infectify variable the factors influencing oral health behaviors in high school students. Methods : Data were collected from 241 high school students Busan and Kyungnam Province for four weeks in July 2012. The SPSS 18.0 program was used for data analysis, which included t-test, correlation analysis, multiple logistic regression analysis. Results : Positive correlation in the order of social support(r=.381), self-efficiency(r=.309) with perceived benefit of oral health behavior and social support with total heal index(r=.298) are shown. In the contrary, the relation between social support(r=-.400), subjective oral health status(r=-.222) with impairments of oral health behavior have negative one. Experience in three or more tooth brushing has an effect on social support and subjective oral health status(p<.05). Perceived benefit(p<.001) of oral health life and subjective oral health status(p<.05) are affected by recognition of correct tooth brushing. Intake of harmful food on tooth has an effects on perceived benefit, self-efficiency, total health index and subjective oral health status(p<.05). Conclusions : In conclusion, systematic activation of oral health education in school and correct self-activity of oral health will promote oral health of youth.

• Journal of dental hygiene science
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• v.22 no.1
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• pp.44-50
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• 2022

Background: This study compares and analyzes the degree of oral health information literacy by 25% for upper and lower grades to assess how differences in mothers' oral health information literacy affect infants' oral health behavior. Methods: The study surveyed 201 mothers with infants and children using a 36 question survey tool. Cross-analysis was conducted to determine the difference in oral health information literacy between the upper and the lower 25%. Results: Comparing 25% of the upper and lower grades of verbal oral health information literacy scores, the word with the most significant difference in the correct answer was resin. An item asking about the time to eat after fluoride varnish application showed the most significant difference in the correct answer on the functional oral health information literacy scale. Mothers' oral and functional oral health information literacy scores showed that verbal literacy was statistically significant for brushing guidance after children's meals, brushing guidance before children's bedtime, food intake restrictions before bedtime, and restrictions on consumption of cavity-inducing foods (p<0.05). Functional literacy was statistically significant in the post-brushing test of children and the correct brushing method map items (p<0.05). Conclusion: As a result of comparing and analyzing the upper and lower 25% of the mother's oral health information literacy, it was found that the mother's oral health information literacy affected the infant's oral health behavior. Therefore, systematic education is needed to raise literacy by grasping the level of oral health information literacy of mothers, and oral health education by level according to oral health information literacy should be developed.

• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.1-20
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• 2022

With the recent rapid increase in single-person households, food companies are releasing small packaging and small-capacity products regardless of product line such as beverages, fresh foods, and home snacks, and food consumption patterns are also changing. Meanwhile, as a series of accidents related to food safety occurred during cost-effective consumption pursuing price-performance, more consumers wanted to choose products that have been proven safe even with higher money due to food safety anxiety. Considering the concept of 'safety' of food, this study by using the 'ordered probit model' empirically investigated whether there is a difference in the degree of preference for safety in food consumption behavior between single-person and multi-person households. Summarizing the results, it was found that women rather than men, and elderly households among young and single-person households had a higher demand for food safety. The results of marginal effects considering food safety variables show that respondents with low frequency of delivery and take-out use are considering food safety more, and that single-person households are considering safety more than multi-person households. In the future, the population structure of Korea will continue to increase in single-person and elderly households, and women's economic activities will also continue to increase. Therefore, the growing home convenience food market needs marketing strategies to secure and emphasize food safety, such as sterilizing treatment technology for hygiene and safe container development from environmental hormones, and needs a lot of support and attention to meet changes in food culture trends and demographic structure.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.207-212
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• 2013

Recent changes in the global climate environment have resulted in a wide variety of climate-related disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as "Climate Change Threatening Food Safety", "Earth getting warmer, your dining table is at risk", "Warning signs ahead for the globe", and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.965-972
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• 2010

Objectives : This study was conducted to improve oral heath behaviour of child by analyzing child's mother oral health behaviour. Methods : A total of 361(95.0%) 3-year-old-child's mothers who sent their child to child care institution in Daegu were analyzed from October 1, 2009 to October 31, 2009. Results : 1. In relation to general nature and experience on oral health education of child's mother, mother with higher monthly income, over than graduation from university and professional job had high oral health education experience, which was statistically related(p<0.01)(p<0.001). 2. In the case of mother with oral health education experience, this mother had higher dental clinic visit for 1 year, higher experience on scaling, higher good food preference for teeth health and higher use of floss, which was statistically related(p<0.05)(p<0.01). 3. Regarding child's oral management behaviour by mother's oral health importance, in the case that oral health was important, flouride toothpaste use, restriction on cavity inducting food and toothbrushing before sleep were higher only, which was statistically related(p<0.05)(p<0.001). Conclusion : In case of mother with oral health education experience, this mother had experience on dental clinic visit for prevention of cavity, dental clinic visit for treatment and restriction on food in which their child's oral health behaviour were satisfactory, which was statistically related.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

• Journal of Korean society of Dental Hygiene
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• v.9 no.4
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• pp.864-873
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• 2009

Objectives : This study was to collect data about oral health to develop preschool children' oral health program. Methods : This research was from July 20th to August 20th, 2008 with self-administrated questionnaires by post and e-mail. The response rate was 57.6%(144 of 250). Results : 1. Daycare center provided fruit(64.6%), bread(56.9%), milk(82.6%), yoghurt(47.9%). daycare center tend to provide cariogenic snacks and drinks such as bread, yoghurt. 2. 73.6% of teachers said they reward children with sweets for good behavior. 3. Activities related to oral health was done in daycare center were : children brush their teeth with fluoride toothpaste(79.9%), catering staff receive the education about nutrition(79.2%), children participate in the activities and training related to food(78.5%), using sugary food at a birthday party(77.3%), annual dental health check-up by a dentist(65.3%). 4. The percentages of guiding principles based on documentation in the topic of the oral health were : coping with a situation where a child injured his or her teeth(76.4%), annual dental health checkup by a dentist(72.2%), teachers supervise children's tooth brushing using a fluoride toothpaste(70.8%). 5. Documented guide or course for oral health includes the following; training for coping with tooth damage(76.4%), annual dental health check-up(72.2%), and coaching children to brush their teeth with toothpaste that contains fluoride(70.8%). Conclusions : It is believed that for better children's oral healthcare, childcare teacher should be given a range of in-depth oral health program. Furthermore, through detailed analysis on the documented guide of oral health, cooperation from the associated organization will be required to have the guide placed at the childcare center.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.324-334
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• 2022

This study was conducted to provide basic data for product development and marketing strategies for the Thai home meal replacement (HMR) market, to reflect the changing trends in household sizes in Thailand. The results of analyzing the characteristics and differences of HMR consumption behavior between single-person households and multi-person households in Thailand were as follows: It was found that single-person households use HMR to save money and for the convenience in cooking and preparation. In the preference by HMR type, multi-person households showed a higher preference for all types of products than single-person households. Thai consumers, regardless of their household size, mainly use department stores and large shopping malls to purchase HMR, and they most prefer to get information through Internet advertisements. The shelf life, quality, taste, hygiene, and freshness of HMR were the main considerations for their selection. Based on the results of this study, the Thai market requires the development of HMR products that are reasonable in terms of cost and preparation time. In addition, it is necessary to develop products that can satisfy consumer needs, such as nutritional enhancement and therapeutic foods, products that are organic, eco-friendly, cater to various menus, and address the premium segment.