• 문화기술의 융합
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• 제6권1호
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• pp.389-393
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• 2020

세계적으로 로컬기반의 상품, 특히 농식품에 대한 관심과 중요성이 커지고 있는데 비해 이에 대한 체계적인 연구는 여전히 부족한 실정이다. 최근에는 농식품에 대해서도 소비자들이 브랜드를 중요하게 생각하는 경향을 보여주고 있어 로컬푸드와 로컬푸드 브랜드의 관계에 대해 연구를 시작하였다. 본 연구에서는 로컬푸드를 대상으로 로컬푸드상품과 로컬푸드 브랜드에 대한 이미지일치성이 브랜드선호와 구매의도에 미치는 영향을 살펴보았다. 연구의 결과 로컬푸드상품과 브랜드에 대한 이미지일치성이 강할수록 브랜드선호에 긍정적인 영향을 미치는 것으로 나타났다. 또한 브랜드 선호가 강할수록 고객의 재구매의도도 높게 나타났다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• 대한지역사회영양학회지
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• 제3권1호
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• pp.107-115
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• 1998

This study was conducted to investigate housewives' perception, interest and consumption of health drinks made in a health food stores, and to assess the relationsh- ip between nutritionally-related-variables and the consumption of health drinks. Data was collected from 518 housewives in Chonnam province. Among many items which housewives perceived about health drinks, three factors of 'preference·health-care', ' quality·convenience' and 'price' were found to be represented. Housewives' perception of 'preference·health-care' was negatively correlated with nutritional knowledge. However, a positive correlation between the 'quality·convenience' and eating habits was found. Consumption of health drinks was positively correlated with the diet management score, the perception and interest in health drinks. However, the inverse relationship between consumption of health drinks and nutritional knowledge was observed. Multiple regression analysis showed that the interest and factors of perception of health drinks. Consumption of health drinks was not based upon accurate knowledge concerning nutrition, but was based upon the consumers' perception of taste preference and healthful quality. Therefore, there is a need to educate consumers about the nutritional value of health drinks and how to use nutritional supplements.

• Nutrition Research and Practice
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• 제8권3호
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• pp.312-318
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• 2014

BACKGROUND/OBJECTIVES: Due to recent changes in social structure, single-person households are on the rise worldwide and therefore the interest in the quality of life of singles is increasing, but the research on the relationships related to their diet-related quality of life is scarce. This research analyzes the structural relations in the effect of convenience food satisfaction and quality of life according to dietary style of Korean, Japanese and Chinese singles. SUBJECTS/METHODS: The targets of this study were Korean, Japanese, and Chinese singles, identified as adults between the ages of 25 and 54, having economic capabilities or working and living alone, either legally or in actuality having no partner. A statistical analysis was conducted using SPSS12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. In an attempt to study the level of satisfaction with convenience food in accordance to dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. RESULTS: Of the three countries, regarding the effect of dietary style on singles' quality of life, the convenience-oriented style was found to have a negative effect on Korean singles' overall quality of life, but a positive effect on Japanese singles' overall quality of life, and a negative effect on Chinese singles' positive psychological aspect of quality of life. In addition, although Chinese singles have a high level of interest in health, they have an overall high level of satisfaction regarding fast food and its nutritional value. CONCLUSIONS: The number of singles in Korea, Japan, and China has been consistently increasing in recent years, and there is a need for continuous interest in their healthy dietary lifestyles in terms of convenience, economy, and taste.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.102-102
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• 2004

• 식품과학과 산업
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• 제50권1호
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• pp.2-10
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• 2017

Human have eaten various traditional fermented foods for a numbers of million years for health benefit as well as survival. The beneficial effects of fermented foods have been resulted from complex microbial communications within the fermented foods. Therefore, the holistic approaches for individual identification and complete microbial profiling involved in their communications have been of interest to food microbiology fields. Microbiome is the ecological community of microorganisms that literally share our environments including foods as well as human body. However, due to the limitation of culture-dependent methods such as simple isolations of just culturable microorganisms, the culture-independent methods have been consistently developed, resulting in new light on the diverse non-culturable and hitherto unknown microorganisms, and even microbial communities in the fermented foods. For the culture-independent approaches, the food microbiome has been deciphered by employing various molecular analysis tools such as fluorescence in situ hybridization, quantitative PCR, and denaturing gradient gel-electrophoresis. More recently, next-generation-sequencing (NGS) platform-based microbiome analysis has been of interest, because NGS is a powerful analytical tool capable of resolving the microbiome in respect to community structures, dynamics, and activities. In this overview, the development status of analysis tools for the fermented food microbiome is covered and research trend for NGS-based food microbiome analysis is also discussed.

• 동아시아식생활학회지
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• 제6권2호
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• pp.153-166
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• 1996

This study was carried out to investigate food behaviors of 349 college students (male 233, female 116) in Jeon Buk area by questionnaires. 89.1 percent of the students were living in city and 48.8% of those were residing in their own home or relatives. The average height and weight was 172.9cm, 64.2kg for male and 161.0cm, 50.1kg for female. Drinking and smoking rate of males were 88.0% and 61.8%, respectively. Both of male and female were most preferring the kind of rice and the skipping rate of breakfast was highest. Mean score of interest In eating attitudes was 11.7 in male and 13.2 in female(p＜0.001), and score for regular eating time was highest and that for reducing pungent food intake was lowest. The score of interest in eating attitudes was higher In subjects who exercise regularly(p＜0.001), no drinking(p＜0.05), had a good health status (p＜0.01) and attended a lecture related to food and nutrition(p＜0.001) than others. In the sense of value on eating, male had a meal for the physiological needs and famale had a meal for enjoy(p＜0.05). The score of interest in eating attitudes had a negative correlation with drinking(p＜0.001) and smoking(p＜0.05), and had a positive correlation with health status(p＜0.01), effort for a balance of life(p＜0.001), the sense of value on eating and attending a lecture related to food and nutrition(p＜0.001).

• 한국콘텐츠학회논문지
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• 제10권8호
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• pp.417-425
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• 2010

본 연구는 음식관광의 가능성을 파악하고, 음식과 관련된 참여활동이 방문의도에 어떤 영향을 미치는지 파악하여 음식관광객을 유인하기 위한 가이드라인을 제시하고자 한다. 설문지는 250부를 배포하여 248부를 분석에 활용하였다. 분석결과에 대한 내용은 다음과 같다; 첫째, 음식관광의 분석에서 음식관광을 경험한 사람은 43.5%, 18.5%는 경험은 없지만 관심이 있고, 그 형태는 유명한 맛 집 방문과 음식문화축제 참여로 나타났다. 아직, 음식관광 형태는 단순하지만 충분히 음식관광이 활성화될 가능성이 있는 것으로 의미된다. 둘째, 관광지에서 추구하는 음식성향은 현지주민이 추천하는 음식, 내 입맛에 맞는 음식, 지역특산품 및 향토음식, 재래시장 방문, 먹거리 축제/음식문화 체험의 순으로 나타났다. 셋째, 단양지역을 방문할 경우 응답자들은 송이 능이버섯 전골, 항아리 맥적구이, 소백산 산채비빔밥, 곤드레 마늘솥밥의 향토음식을 선택하려는 것으로 나타났다. 넷째, 음식관광의 참여활동에서 '음식문화 경험', '건강지향', '음식의 지식/정보추구'의 순으로 방문의도에 유의적인 영향을 미치는 것으로 나타났다.

• 디지털융복합연구
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• 제16권7호
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• pp.117-122
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• 2018

남도지역주민 내 대학생을 대상으로 남도음식에 대한 인식을 기술분석을 통해 고찰하고, 인식과 관계의질 간의 관계를 파악하였다. 나타난 기술분석과 실증분석을 통해 지역전통음식에 대한 이해와 한식으로서 지역전통음식이 관광자원으로서 음식관광을 활성화를 하는데 기초적 자료로 제공하고자 하였다. 선행연구결과에 대하여 직간접적으로 지지하고 있다. 따라서 지역음식의 특성을 알고 있음으로 표현 할 수 있는 인지는 지역음식에 대한 지속적 관계 및 유지 등으로 표현이 됨으로 관계의 질로서 표현되는 신뢰, 몰입, 만족은 지속적 관계, 유지, 관심으로 표현할 수 있다. 지역음식으로 음식관광을 성장 및 발전을 유도하기 위해선 지역 음식에 대한 의미와 스토리텔링이 부여가 된다면 지역전통음식의 이미지 구축에 많은 도움이 될 것이다. 지역전통 음식에 대하여 인식이 호의적이거나 비호의적인 태도로서 관련된 반응으로 파악한다면 이후 지역음식에 대한 적극적인 관심, 자부심 등 지역민으로서 지역음식에 대하여 의미와 지속적인 관심과 식음료행동에 관련이 있을 것은 물론 지역전통음식이 관광자원으로 성장, 발전을 하는데 큰 역할을 할 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.348-355
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• 2010

This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.