• Journal of Nutrition and Health
• /
• 제53권6호
• /
• pp.688-701
• /
• 2020

배달음식 주문 경험이 있는 20-50대의 성인남녀를 대상으로 배달음식 제품과 서비스의 품질개선방안 마련을 위한 기초자료를 제공하기 위해 설문조사를 실시한 결과는 다음과 같다. 월1회 이상 배달음식을 주문한 총 574명의 설문을 통계분석했을 때, 배달음식 선택속성에 대한 중요도 평가점수는 '위생상태' (4.72점), '음식의 맛' (4.64점), '배달의 정확성' (4.40점) 순으로 높았고, 만족도 평가점수는 '음식의 맛' (4.32점), '배달의 정확성' (4.26점), '배달 어플의 이용 편리성' (4.21점) 순으로 높았다. 또한, IPA 결과 우선적으로 개선이 필요하다고 평가된 항목은 '배달비', '할인 혜택 제공', '충분한 메뉴 설명', '불만의 신속처리' 였다. 배달음식에 대한 전체적인 만족도 (5점 척도)는 평균 4.01점이었다. 배달음식 만족도 요인에 대한 요인 분석 결과 '배달 플랫폼의 품질', '배달서비스의 품질', '편의성과 다양성', '배달음식의 품질', '건강과 안전'의 5개 요인이 추출되었고, 배달음식에 대한 전체적인 만족도와 배달음식 만족도 요인, 연령, 배달음식 이용 빈도, 1인 1회 평균 구매 가격 간의 상관관계 분석 결과 전체적인 만족도와 배달음식 이용 빈도, 배달음식 만족도 요인 간에 유의적인 정 (+)의 상관관계를 나타냈다(p < 0.01). 배달음식 이용 고객의 전체적인 만족도에 미치는 영향 요인을 살펴보고자 다중회귀분석을 실시한 결과 배달음식 만족도 요인 5개 모두 전체적인 만족도에 유의적인 영향을 주는 것으로 분석되었다 (p < 0.001). 따라서 배달음식 이용 고객의 만족도 향상을 위해서는 배달 플랫폼의 품질뿐만 아니라 배달음식의 품질, 배달서비스의 품질, 편의성과 다양성, 건강과 안전 요인에 대해서 지속적인 개선이 필요하다고 판단된다.

• 한국조리학회지
• /
• 제23권7호
• /
• pp.97-111
• /
• 2017

As a single-person household emerges as an important consumer group, an Online-to-Offline or Offlineto-Online(O2O) service market is rapidly growing. This study attempted to verify the effects of convenience and webrooming characteristics of O2O service using the Technology Acceptance Model (TAM). The purpose of this study was to investigate the effects of the convenience and webrooming of food O2O service on users' perceived ease of use and perceived usefulness, and the effects of perceived ease of use and perceived usefulness on purchase intention of O2O services. Using a convenience sampling technique, an online survey was conducted through Google survey from April 16 to April 30, 2017 and was distributed to 447 O2O service users. A total of 320 questionnaires were included in the final analysis. The results showed that convenience had a significant effect on users' perceived ease of use as well as perceived usefulness. In addition, users' perceived ease of use had a significant impact on users' perceived usefulness. Finally, both perceived ease of use and perceived usefulness positively affected users' purchase intention of O2O services. These findings suggest that differentiated events, promotions, and store information should be provided when launching O2O service because webrooming is a more important factor in enhancing perceived usefulness than the perceived ease of use.

• 한국응용과학기술학회지
• /
• 제40권3호
• /
• pp.547-559
• /
• 2023

본 연구는 제15차(2019) 청소년건강행태조사의 원시자료를 활용하여 생물-심리-사회 모델을 바탕으로 우리나라 청소년의 편의식품 섭취 경험의 영향요인을 파악하고자 하였다. 연구 결과 생물학적 요인으로 성별, 학년, 아토피 피부염이 주요 요인으로 분석되었으며, 심리학적 요인으로는 스트레스 인지 수준, 우울감 경험, 자살 생각 여부, 주관적 수면충족, 주관적 건강상태, 신체활동, 현재 흡연과 음주 경험이 영향요인으로 확인되었다. 또한 사회학적 요인으로는 영양 및 식이 교육, 아침식사 여부, 학업 성적, 주관적 경제상태, 동거가족 여부가 청소년의 편의식품 섭취 경험에 영향을 미치는 것으로 나타났다. 이러한 결과를 바탕으로 청소년의 건강한 식습관 관리를 위해서는 실효성 있는 영양 및 식이교육 프로그램 제공과 정서적 지지가 필요하며, 가족 구성원을 교육 대상에 포함시키는 등 다각적이고 체계적인 대책마련이 필요하다.

• 한국식품조리과학회지
• /
• 제32권3호
• /
• pp.333-341
• /
• 2016

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.

• 한국식품영양과학회지
• /
• 제44권7호
• /
• pp.1064-1071
• /
• 2015

난소화성 덱스트린 혼합비율을 발효홍삼농축액의 40, 50, 60%가 되도록 발효홍삼농축액을 제조한 다음 유동층 코팅기의 분무속도, 분무압력, 제품온도를 변수로 조정하면서 발효홍삼농축액 구형과립을 제조하였다. 발효홍삼농축액 구형과립의 용해시간은 6.4초로 발효홍삼농축액의 11.3초보다 훨씬 짧아 발효홍삼농축액을 구형과립 형태로 제조하면 발효홍삼농축액의 섭취 시 불편함이 상당히 개선될 수 있음을 보여 주었다. 특히 발효홍삼농축액 구형과립의 입사각은 14.89도로 발효홍삼농축액 분말의 40.77도와 비교 시 흐름성이 아주 좋음을 보여 주었는데, 발효홍삼농축액 구형과립의 아주 높은 흐름성은 액상 형태인 발효홍삼농축액의 문제점을 해결해 줄 새로운 제형의 발효홍삼제품이 될 것으로 판단되었다. 난소화성 덱스트린 혼합비율이 높을수록 입사각이 낮아져 발효홍삼농축액 구형과립의 흐름성 및 편리성을 증진시키기 위해서는 난소화성 덱스트린의 혼합비율을 높여야 함을 알 수 있었으며, 난소화성 덱스트린 혼합비율별 발효홍삼농축액 구형과립의 용해시간은 통계적으로 유의차가 없음을 보여 주었다. 난소화성 덱스트린 50% 및 발효홍삼농축액 고형분 50%를 혼합한 용액으로 분무속도 5.40 mL/min, 분무압력 2.15 bar, 제품온도 $83.03^{\circ}C$의 유동층 코팅 조건으로 제조하면 발효홍삼농축액 구형과립의 수율은 87.78%가 될 것으로 예측되었다.

• International Journal of Contents
• /
• 제12권4호
• /
• pp.45-52
• /
• 2016

This study focuses on finding ways to stimulate the growth of agricultural sectors in m-businesses, by analyzing and comparing the factors that influence the purchasing behavior of consumers in the open market, social commerce, and integrated shopping malls. Consumers at various mobile shopping malls answered a survey. Among the nine factors considered, one important factor was the frequency of purchasing agrifoods. Regression analysis produced three results. First, in the open market, in addition to various other advantages, the brand image, reasonable pricing, simple payment system, and convenience of using an app were important factors that influenced the purchasing behavior of the individual consumer. Second, in social commerce, the major factors influencing purchase were the reasonable pricing, quick delivery service, and convenience of using an app. Third, in integrated shopping malls, the brand image, guaranteed after-sale service, the variety of products, quick delivery service, and convenience of using an app were the significant factors.

• 유통과학연구
• /
• 제16권3호
• /
• pp.13-21
• /
• 2018

Purpose - This study examined the effect of the importance of selective attribute of HMR(Home Meal Replacement) on customers' satisfaction and repurchase intention which is rapidly increasing with the changes of demographic, social and cultural trends as well as the influence of on and offline shopping channel moderating role. Research design, data, and methodology - Based on the research of previous studies, it assumed the selection attributes of HMR products were price, convenience, menu, freshness. With 231 surveyed questionnaires, this study was conducted by AMOS 21.0 and the SEM(structural equation model) was used as statistical method for examining the hypotheses in this study. Results - The analysis showed that price, convenience, and freshness had a significant effect on satisfaction, whereas menu did not affect satisfaction and the effect of satisfaction on repurchase intention was statistically significant. However, the results were different depending on the on and offline shopping channel for customers to buy HMR products. Price, menu and freshness are affected by online shopping, meanwhile convenience is more influenced by offline. Conclusions - This study analyzed the effect of selection attribute of HMR products on the satisfaction, repurchase intention, and the influence of each shopping channel, and provided practical implications.

• 동아시아식생활학회지
• /
• 제27권3호
• /
• pp.243-256
• /
• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 산경연구논집
• /
• 제15권3호
• /
• pp.1-9
• /
• 2024

Purpose: This research aimed at understanding the dynamics of consumer behavior in the context of nostalgic desserts. The primary objective is to scrutinize how different attributes like quality, health, convenience, and trend influence customer satisfaction and their subsequent decision to repurchase nostalgic desserts. Research Method: The study leverages structural equation modeling, incorporating statistical tools such as SPSS and AMOS for a thorough analysis. It involves collecting data over a specified period, followed by correlation and trend analyses to deduce patterns and relationships. Results: The findings reveal that attributes such as quality, health, convenience, and trend significantly impact customer satisfaction and repurchase intentions. Interestingly, economic factors appeared to have a negligible effect on these decisions. The study offers a comprehensive understanding of the factors that influence consumer decisions in the context of nostalgic desserts, providing valuable implications for both academic research and practical marketing strategies. Conclusions: The insights garnered from this research are pivotal for formulating marketing strategies for nostalgic dessert brands. It underscores the importance of accentuating quality, health, and trend in product offerings to boost customer satisfaction and encourage repurchases. The study also sheds light on the evolving nature of consumer preferences and the integral role of nostalgia in shaping purchasing behaviors.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2001년도 추계학술발표대회
• /
• pp.902-905
• /
• 2001

This study was carried out to investigate the sanitary conditions for foods providing in food service facilities such as convenience stores, flour stores, resting places in expressway and fast food stores in Kwang-ju city from May to September 2001. The samples were kimbabs and hamburgers, and were tested for indicative microorganism and food poisoning organism. and food poisoning organism.