• 한국융합학회논문지
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• 제12권11호
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• pp.247-256
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• 2021

사회경제의 부단한 진보와 발전에 따라 상품 포장의 중요성은 나날이 현저해지고 있으며, 그것은 이미 사업자와 소비자 사이의 중요한 의사소통 형식이 되어, 사업자 간의 중요한 경쟁 수단이 되었다. 이 논문의 연구범위는: 우선 문헌 조사를 통해 포장설계의 기능과 소비자의 구매 태도를 분석하고 일반 초콜릿 포장과 여행기념품 초콜릿 포장을 대상으로 이름, 색상, 로고, 일러스트 등을 분석·연구했다. 연구방법은: 설문 조사를 통해 패키지 디자인에 대한 소비자의 구매 태도 및 개인의 가치 구현에 따라 소비자의 구매 여력과 패키지 디자인이 구매 조건에 미치는 영향과 연구를 심층적으로 살펴봤다. 본 연구의 결과, 첫째, 일반 초콜릿 포장과 여행기념품 초콜릿 포장부터 소비자 소비 현상까지 보면 일반 초콜릿이 더 선호된다. 둘째, 소비자가 제품을 구매할 때 초콜릿의 맛은 제품 패키지 디자인보다 중요한 속성이다. 셋째, 각 제품군에서 소비자들은 초콜릿 제품을 살 때 자신의 지향적인 가치를 중시한다. 넷째, 패키지 디자인과 맛이라는 두 가지 중요한 속성 아래 일반 초콜릿은 여행기념품 초콜릿보다 구매 의도가 높다.

• 월간포장계
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• 통권131호
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• pp.86-89
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• 2004

• 한국콘텐츠학회논문지
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• 제7권8호
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• pp.163-173
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• 2007

Need 나 want 시대를 지난 지금의 시대적 상황을 Feeling 시대라고 용어를 정리 하면서, 소비자 심리와 행동, 사회 문화적 변용을 근거로 한 의미 작용을 분석하였다. 이를 근거로 하여 $\sqrt{3}$비례를 기준으로 한 정삼각형의 기본조형을 얻어 유통, 판매, 할 수 있는 상품의 실질적 조형에 접근하였고, 상품 사용 후 여러 가지 형태로 다변화 할 수 있는 유희성과 재활용적 조형을 구축하였다. 이는 탈 코드화된 패키지조형의 창조라는 점에 큰 의미를 갖는다. 또 패키지 조형의 물리적, 기능적 가치뿐만 아니라 심리적 사회문화적 해석의 기능과 소비자의 정체성이 교감될 수 있도록 적절한 조형적 기호(semiotics)가 연구되어졌다.

• 한국응용곤충학회지
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• 제47권4호
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• pp.491-495
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• 2008

초콜렛 포장에 스티커를 붙이기 위해 사용되는 접착물에 계피(Cinnamonum cassia Blume) 추출물을 혼합하는 것은 화랑곡나방(Plodia interpunctella Hubner)에 의한 침입으로부터 초콜렛 제품을 보호하기 위한 효과적인 한 방법이다. 처리농도별 제품을 개별적으로 투입한 비선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 30일까지 화랑곡나방이 침입하지 않았으나, 계피 추출물이 첨가되지 않은 포장은 화랑곡나방에 의해 침입되었다. 처리농도별 제품을 혼합 투입한 선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 60일까지 화랑곡나방에 의해 침입받지 않았는데 반해, 계피 추출물이 첨가되지 않은 제품은 화랑곡나방에 의해 침입을 받았다. 제품의 계피향 흡착 유무를 알아보기 위해 실시한 패널 테스트 결과 포장지에 계피 추출물을 처리하여도 제품에 향이 흡착되지 않아 소비자의 선택에 영향을 미치지 않을 것이라 판단되었다.

• 한국식생활문화학회지
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• 제35권2호
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• pp.167-172
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• 2020

This study was conducted to identify the choice attributes in the purchase of chocolate and to identify differences between the choices, by considering the purpose of purchase being self-gift or interpersonal gift. The preferred optional attributes considered and assessed were capacity, package, product composition, brand reputation, and sensuality. The survey included customers who purchased chocolates from June 1, 2017 to August 31, 2017. T-test was applied to verify the difference in optional attributes depending on the purpose of purchase. Our results indicate that people consider packages, product composition, and reputation for interpersonal gifts, and that Valentine's Day purchases are frequently for themselves and others' gifts. Our results will help to identify chocolate consumption behavior, and will facilitate in establishing chocolate product composition and development as well as brand positioning strategies, through factors affecting preferences based on the purpose of purchase.

• 한국식생활문화학회지
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• 제23권1호
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• pp.33-40
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• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• 한국식생활문화학회지
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• 제18권6호
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• pp.515-526
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• 2003

The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, $x^2-test$ and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p<0.05, p<0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

• 동아시아식생활학회지
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• 제13권6호
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• pp.527-541
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• 2003

The purpose of this study was to investigate food preferences and dietary habits of university students in Kyungbuk province. We assessed anthropometric measurements, food preferences, and dietary habits of seventy nine male and sixty nine female students at K university. The results of this study were analyzed with $\chi$$^2$, t, and ANOVA test using SPSS package program. The percentages of students who were underweight, normal and overweight by body mass index (BMI) were 18.0, 22.1, and 27.7 for males, and 17.8, 21.7, and 28.7 for females, respectively. Preferences for noodles with bean sauce, bread (castella, red-bean bread), beef, pork, chicken, ham, garlic, milk soy bean milt carbonated drink ionic beverages, bun (fried, steamed), croquette, soju(alcohol) and tobacco were higher in males than females, but preferences for tangle, strawberry and orange were lower in males than females. Males did not skip meals compared to females, and ate more meat fat than females. Males exercised more frequently and longer than females. Eighty six point eight percent of females and 69.7% of males were dissatisfied with their weights, and females attempted the weight control more than males. Preferences for bibimbab(boiled rice with assorted mixtures), ionic beverages, and beer were shown higher in overweight males than in normal ones and preference for red fish, hamburger, and chocolate were higher in underweight females than overweight ones. Overweight females skipped meals more and ate more meat fats than normal weight ones. Normal weight males and underweight females were satisfied with their weight. The results of this study suggest that university students need more nutritional education, and modification of dietary habits based on food preference to prevent and treat obesity and to maintain their health.

• Food Quality and Culture
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• 제2권2호
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• 한국식품영양학회지
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• 제24권1호
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• pp.17-27
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• 2011

This study was conducted to investigate the consumption of milk, along with satisfaction for improvement of the school milk program in middle school. The subjects were 447 middle school students(265 male, 182 female) in the Gyeonggi area, whowere asked to fill out the questionnaire. The collected data were analyzed by a SAS package. The results showed that 53.2% of the subjects were participating in the school milk program. Regarding the frequency of milk consumption, 77.7% of students reported daily milk consumption and 65.3% of students reported they drank milk when it was available. 56.8% of the students responded that they were satisfied with the school milk program. Male students not participating in the school milk program cited the reason as "eating at home", while non-participating female students cited the reason as "tasteless". When asked whether they accepted or rejected the school milk program, male students(97.7%) and female students(97.8%) answered "it should be executed". To improve the school milk program, most of the students(72.2%) stated that "it should be selected among flavored milk(strawberry, banana, chocolate, black bean, and husked rice milk) instead of white milk". Therefore, in order to increase the intake of milk, the students should develop the habit of drinking milk to gain the attention of parents. Also, schools should attempt to help through offering proper dietary education.