• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• Information Systems Review
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• v.24 no.3
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• pp.43-68
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• 2022

With the growing demand for online food delivery (OFD) services via Online to Offline (O2O) platforms, it is required for academic researchers to identify the success factors of OFD businesses. In line with this, this research examines the impact of the core service attributes of a restaurant (hygiene, interactivity, trust,and popularity) on business success in the OFD platform context from the perspective of information asymmetry. Furthermore, the moderating effects of hygiene factor between the core service attributes and the success of restaurants are evaluated. We utilize 1,146 restaurants registered on the largest OFD platform in Korea. The results of this study demonstrate that hygiene (certification), trust (franchise), popularity (favorite) factors have positive impacts on the success of OFD businesses. Moreover, we find that franchise restaurants with high response rates to customer reviews and inquiries achieve higher sales when they have hygiene certifications than those without the certification do. The key findings bear significant contributions to prior literature by empirically substantiating the pivotal role of service quality signals in fostering restaurant success on the OFD platforms. In addition, this study provides business implications for restaurants in O2O platform.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.17-23
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• 2004

Not all individuals respond identically, or at times in the same direction, to dietary interventions. These inconsistencies likely arise because of diet and genomic interactions (nutrigenomics effects). A host of factors may influence the response to bioactive food components including specific polymorphisms (nutrigenetic effect), DNA methylation patterns and other epigenomic factors (nutritional epigenomic effects), capacity to induce anuo. suppress specific mRNA expression and patterns (nutritional transcriptomics), the occurrence and activity of proteins (proteomic effects), and/or the dose and temporal changes in cellular small molecular weight compounds will not only provide clues about specificity in response to food components, but assist in the identification of surrogate tissues and biomarkers that can predict a response. While this 'discovery' phase is critical for defining mechanisms and targets, and thus those who will benefit most from intervention, its true usefulness depends on moving this understanding into 'development' (interventions for better prevention, detection, diagnosis, and treatment) and a 'delivery' phase where information is provided to those most in need. It is incumbent on those involved with food and nutrition to embrace the 'omics' that relate to nutrition when considering not only the nutritional value of foods and their food components, but also when addressing acceptability and safety. The future of 'Nutrigenomics and Health Promotion' depends on the ability of the scientific community to identity appropriate biomarkers and susceptibility variants, effective communications about the merits of such undertakings with the health care community and with consumers, and doing all of this within a responsible bioethical framework.

• Journal of Nutrition and Health
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• v.46 no.6
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• pp.589-596
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• 2013

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.

• Journal of Information Technology Services
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• v.19 no.2
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• pp.49-67
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• 2020

On-Demand services have emerged as one of the core business strategies for delivering new experiential values by providing customized services in different user-needs nowadays. Based on the Stimulus-Organism-Response (S-O-R) framework, this paper focuses on the factors of environmental stimulation and emotional states of the demand-side that induce continuous intention of use from the On-Demand services. The study defines 'Informativeness', 'Fulfillment', 'Trust', and 'Convenience' as the properties of the On-Demand services and considers 'Playfulness', 'Customer Return on Investment (CROI)', and 'Service Excellence' as the aspects of the experiential values. The research shows that 'Fulfillment', 'Trust' and 'Convenience' affected the experiential value in 'Kakao Taxi (On-Demand transportation service)' while 'Informativeness', 'Fulfillment', 'Trust of platform', and 'Convenience' are represented as the related factors to the experiential value in 'Baedal Minjok (On-Demand food delivery service)'. The experiential value factors, 'CROI' and 'Service Excellence', are shown directly related to the continuous intention of use in both services. A partial mediation relationship is, furthermore, observed between the aspects of 'CROI' and 'Service Excellence' in Kakao Taxi and its 'Convenience' and 'Continuous intention of use.' In Baedal Minjok, a partial mediation relationship is found between the 'CROI' with its aspects of 'Trust of the platform', 'Convenience', and 'Continuous intention of use' as well. The results of this study may contribute a comprehensive understanding of the purpose of On-Demand services and its needs from the demand-side thus can be helpful for the supply-side.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.332-341
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• 2023

Notable trends in the restaurant start-up market after the lifting of social distancing include increasing interest in start-ups, emphasizing the importance of food quality and diversity, decreasing the relative importance of delivery services, and increasing interest in certain industries. The data collection period is three years from April 2021 to May 2023, including before and after social distancing, and texts extracted from blogs, news, cafes, web documents, and intellectuals provided by Naver, Daum, and Google were collected. For the collected data, the top 30 words were derived through a refining process. In addition, based on April 2021, the application period of social distancing, data from April 2021 to April 2022, and data from May 2022 to May 2023, Through these changes in trends, founders can capture new opportunities in the market and develop start-up strategies. In conclusion, this paper provides important insights for founders in accurately understanding the changes in food service start-up trends and in developing strategies appropriate to the current market situation.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.353-360
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• 2023

This paper explores notable shifts in the restaurant startup market following the lifting of social distancing measures. Key trends identified include an escalated interest in startups, a heightened focus on the quality and diversity of food, a relative decline in the importance of delivery services, and a growing interest in specific industry sectors. The study's data collection spanned three years, from April 2021 to May 2023, encompassing the period before and after social distancing. Data were sourced from a range of online platforms, including blogs, news sites, cafes, web documents, and intellectual forums, provided by Naver, Daum, and Google. From this collected data, the top 50 words were identified through a refinement process. The analysis was structured around the social distancing application period, comparing data from April 2021 to April 2022 with data from May 2022 to May 2023. These observed trend changes provide founders with valuable insights to seize new market opportunities and formulate effective startup strategies. In summary, We offer crucial insights for founders, enabling them to comprehend the evolving dynamics in food service startups and to adapt their strategies to the current market environment.

• Journal of Korea Society of Digital Industry and Information Management
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• v.20 no.2
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• pp.159-174
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• 2024

Recently, as demand for delivery services has increased rapidly due to COVID-19, the food service O2O(Online to Offline) platform has also grown significantly. This study aimed to verify the influencing factors on continuance use intention of O2O platform using the Information Service Success Model and Post Acceptance Model. An online survey was conducted on 379 consumers who used the food service O2O platform in the past six months, and the collected survey was analyzed using SPSS 26.0 and AMOS 24.0. As a result of the verification, in the influence relationship between the Information Service Success Model and Post Acceptance Model, system quality was found to have an effect on perceived usefulness, but information quality and service quality were rejected for perceived usefulness and were partially adopted, The rest were all found to have a significant effect. In the moderating effect according to the amount used, the intention to continue using was stronger when the group who spent more than 30,000 won was satisfied. These results support previous research on O2O platforms and provide academic implications as well as practical implications for practitioners in the food service industry.

• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.137-149
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• 2020

Objectives: This study explored the community food environmental factors affecting food purchasing using a qualitative research methodology for the elderly as well as the various food environments under their socioeconomic diversity. Methods: For the qualitative data collection, this study interviewed 20 elderly people aged 65 years or more, who participated in a public health program or lunch services operated by the senior welfare center in Seoul. Five dimensions, such as availability, physical accessibility, affordability, acceptability, and accommodation suggested in previous studies, were used to identify the community food environmental factors. Results: The elderly participants showed overall similarities to the concepts derived from existing studies on the five dimensions of food accessibility environment. In addition, other important food accessibility environmental factors that were not present in previous studies, such as acceptability for a product of domestic origin, delivery service to home, and small-packaged food sales, were derived. On the other hand, the concept of some subjects differed depending on the household income and specifically for the physical accessibility concept. This showed that the close distance factor from a grocery store at home might not apply to older adults in low-income households in Korea. Conclusions: This study found that five dimensions of the food environment suggested by previous studies could also be applied to vulnerable older adults in Korea. On the other hand, the socioeconomic characteristics of individuals and households would affect the perspectives of their local food environments differently. The findings of this study could help in the development of tools for evaluating the community food environment.

• Journal of Convergence for Information Technology
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• v.9 no.9
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• pp.20-26
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• 2019

With the development of ICT technology and the promotion of smartphone penetration, purchasing services that purchase various products through online market are being activated. In particular, due to advances in storage and delivery technology, sales of short food materials can be purchased online. Therefore, in this paper, we propose an integrated solution that enables advertisement effect, ordering and delivery through a purchase service even if there is no sales knowledge and sales network in a small shopping mall where only offline sales can be performed. The proposed system is able to efficiently view the product information by category through image search for the product that the user desires, so that the seller of the registered product can efficiently sell without any additional advertisement.