• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.18-26
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• 2017

The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1043-1050
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• 2014

The purpose of this study was to analyze middle students' carbonated beverages selection and consumption behaviors depending on their food-related lifestyle. Data was collected from 307 middle students in Incheon region through a self-administered questionnaire. According to the results of the factor analysis, food-related lifestyle showed that the average is more than 3.0, 0.800 in Cronbach alpha coefficient. There were significant differences in carbonated beverages preference according to health seeking, easy seeking, popularity seeking, and safety seeking type (p<0.05). Also easy seeking and popularity seeking type lifestyle showed significant differences in the reason to drink carbonated drinks (p<0.05), especially school canteen amenities tended to pursue the highest fashion. A significant significance positive result of the consumption of carbonated beverages (p<0.01) was shown for the easy seeking type. A significant positive result of the consumption of carbonated beverages (p<0.01) was shown for the taste seeking and safety seeking type. Analysis of the relationship between carbonated beverage consumption, and form factor showed a high correlation coefficient of 0.617 and with brand design, while the taste and the price were (p<0.05) 0.446, and 0.437 in order to design and calories, respectively.

• Journal of Families and Better Life
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• v.27 no.3
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• pp.115-127
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• 2009

The purpose of this study is, first, to identify consumption behavior regarding well-being foods of the present and the future; and second, to discover well-being food-related information consumers require and information sources they use most frequently during the purchase of well-being foods in order to enhance reasonable decision-making and satisfaction during the selection of well-being foods. This study conducted research on university students using questionnaires from March 10 to March 20, 2007, and a total of 323 copies are employed for the final analysis. The key findings include the following. 1. University students answered that they would commit to active well-being food-buying consumer behavior more in the future than the present. 2. They requested information about quality and price from the information concerning well-being foods the most. Also, consumers most wanted to obtain well-being-related information on the Internet. 3. Regarding the needs for well-being food-related information, the more highly they thought of well-being foods, the more they acquired existing well-being-related information. Furthermore, the more they would be active in well-being food consumption behavior in the future, the higher their needs for information were.

• Korean Journal of Organic Agriculture
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• v.22 no.2
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• pp.219-228
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• 2014

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.353-362
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• 2017

Purpose: This study aimed to identify the perception of quality-certified children's preferred foods as well as consumption behaviors of nursery directors and parents. Methods: A total of 243 nursery directors and parents of preschool children were surveyed using questionnaires. Results: Parents' perception scores were lower than directors' scores for many of the questions. Parents showed significantly higher scores for food safety standard questions and nutritional fortifying questions than directors (p<0.001 each). On the other hand, directors showed significantly higher scores for questions about products nutrition and safety (p<0.001, p<0.01). When buying children's favorite food items, food additives and hygiene level of vendors were the most important, in that order. Parents' scores for questions on purchasing behaviors of quality-certified children's preferred foods were significantly higher than those of directors'. Further, respondents with nutritional education experience showed high behavior scores. Conclusion: It can be concluded that promotion of quality-certified children's preferred foods is insufficient. The nutrition education group showed high scores for perception and positive consumption behaviors of quality-certified children's preferred foods. It is important to cooperate with nursery directors and parents of preschoolers to further children's nutritional education.

• 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 the Korean Dietetic Association
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• v.10 no.1
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• pp.13-24
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• 2004

This study was designed to examine fast food consumption, nutritional knowledge, food behavior and dietary intake of university students and to investigate if there were differences in these variables by fast food consumption. The questionnaire was administered to university students in Daejeon. Data(n=269) was analyzed using $x^2$-test and analysis of variance. Subjects were mostly female(62%) and freshmen or sophomores(86%). Based on the frequency of fast food consumption, subjects were categorized into non-users(27.9%), users(<2 times/week, 42%) and frequent users($\geq$2 times/week, 30.1%). Those who used fast foods(n=194) consumed the foods 7.5 times per month, on the average. Subjects scored 15.6 out of 20 on a nutritional knowledge scale, showing the moderate level of knowledge. When examined by fast food use, the nutritional knowledge score was 15.5 for non-users, 16.1 for users, and 15.0 for frequent-users(p<0.05). Only two items, regarding 'fat type(animal, plant) and health' and 'importance of having breakfast', were significantly different by fast food consumption, with user group and non-users scoring higher than frequent-users(p<0.05). Food behaviors, measured by 20 items, were not desirable, with mean scores of 51.5(possible score: 20-100). Subjects showed problems in eating meals regularly, eating a variety of foods, eating breakfast, and consumption of some food groups(vegetables, fruits, and proteins). Fast food non-users showed more desirable food behaviors than users or frequent-users, such as having processed foods (p<0.001) and eating-out less frequently(p<0.01). Dietary intake data showed that some nutrient intakes, including energy, calcium, iron, zinc and folic acid were less than 75% of the RDA. Index of nutritional quality(INQ) was adequate except for calcium and zinc. Compared to non-users or user group, frequent-users of fast foods consumed higher amounts of lipids(p<0.05), and had lower INQ for calcium(p<0.01). This study described the status of fast food consumption, nutritional knowledge, food behavior of university students, and provided some baseline data for planning nutrition education for university students.

• Journal of the Korea Society of Computer and Information
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• v.24 no.3
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• pp.191-199
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• 2019

This study is about online purchases of foods that have been reluctant to deal with distribution processes and reliability issues. We find out that attributes of the online food market affects behavior intention and whether it differs according to consumption tendency. A survey was conducted on consumers who had ever purchased food online for hypothesis testing. Reliability and feasibility were reviewed for the collected data and the hypothesis was verified through structural equation model analysis. While product diversity, product information and customer service factors of the online food market significantly affect behavior intention, price is not. We identified differences in the impact of behavior intention on consumption tendencies. For the Gaseongbi group, only the product information factors have significant effect on behavior, and for the Gasimbi group, the price and customer service factors have a significant effect on behavior intention. The findings provide theoretical and practical implications for marketers to study various marketing method based on consumer tendencies.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.111-122
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• 2017

The purpose of this study was to examine the market segments of Chinese dining-out customers based on their lifestyle. This study focused on the selection and consumption behavior of dining-out customers. The subjects of this study were 20 years old or older diners in Luoyang, China, and the data were collected for 11 days from April 5, 2016. 400 questionnaires were distributed, and 390 copies were collected. After excluding 9 inadequate questionnaires, 381 responses were used for data analysis by using IBM SPSS 23.0, and Data analysis included frequency analysis, cluster analysis, one-way ANOVA, and cross tabulation. The results of empirical analysis showed that there was a significant difference in selection attributes, consumption behavior and demographic characteristics in terms of lifestyle market segments.

• Nutrition Research and Practice
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• v.18 no.4
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• pp.567-585
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• 2024

BACKGROUND/OBJECTIVES: This study aims to explore the potential of convenience stores as platforms for healthy food consumption, including low-sodium options, in response to the increasing trend of meal behaviors at convenience stores and the growing demand for healthy eating. SUBJECTS/METHODS: In the study, 627 Korean participants aged 10 to 39 were involved. A self-reported questionnaire survey was used and questions were regarding purchase patterns, consumption behaviors, perceptions and selection attributes of convenience store foods, and consumer perception factors for low-sodium options. Data analysis was conducted using SPSS 26.0 (SPSS, Version 26.0 for Windows, SPSS Inc., Chicago, IL, USA). RESULTS: The study uncovered significant disparities in the consumption behavior and perception of convenience store foods, as well as variations in the importance and satisfaction levels with convenience store food attributes, including consumer perception factors for low-sodium options, based on sex and age. Furthermore, it was observed that awareness of the need for low-sodium options significantly influenced purchase intentions. CONCLUSION: This study analyzed consumer attitude toward low-sodium convenience store foods to assess the potentiality for promoting healthy eating in convenience stores. These findings indicate the important role that convenience stores can play as platforms for healthy food sales.