• Food Science and Industry
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• v.50 no.3
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• pp.33-38
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• 2017

One noticeable thing about the recently opened 'Starfield Hanam' and 'Hyundai Department Store (Pangyo)' is consumer's interest and positive response to their hosted food brands ranging from restaurants, dessert cafes and coffee shops. Department store and shopping complex, so-called aggregation of lifestyle are making the most out of food brands as a differentiation strategy and consumer's interest on it act as a barometer for current consumption trend. Along with the high interest on food market, changes in lifestyle, such as increasing ratio of two or less households, advent of multiple communication channels as SNS, deluge of information and gradually developing individualism, are creating needs for convenient but high quality eating culture. This need contributed in transforming the product family which was once famous as 'Instant Food' into a 'Home Meal Replacement (HMR)'. Since local food companies are striving to keep pace with the trend and actively penetrating HMR market, regardless of long-term recession, the Korean domestic food market is steadily growing with a bright future.

• Journal of Korean Home Economics Education Association
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• v.10 no.1
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• pp.137-151
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• 1998

The purpose of this study is (1)to develop the teaching plan based on Cooperative Learning approach and (2)to investigate the effect of students'Interest on Subject matter and Teaching method and Attitudes to others of the area of Foreign food in Home Economics class. Among those various types of Cooperative Learning's models, this study adopted 'Learning Together'developed by Johnsons. To investigate these purpose, subject matter were analyzed and reconstructed for Cooperative Learning. The tests were developed to evaluate the interest on the Subject matter and teaching methods, and the attitude to others of the students. 108 femail high school students were divided into two groups with 54 students-traditional learning condition, Cooperative Learning condition-and had a 5 session. The subject of the class was Foreign food including Western, Chinese, and Japanes food. Before and after the class, students were tested. The statistical methods used for the study methods used for the study were t-test. The research findings are as follows : When the students in the Cooperative Learning classes were compared before and after the test, (1)Interest on Subject matter were improved considerably(p〈.001) (2)Interest on Teaching methods were improved considerably(p〈.05) (3)Attitude to Others were improved considerably(p〈.001) Therefore when the teaching-learning model based on Cooperative Liarning was used in Home Economics class, their interest on the subject and teaching methods and attitude to others were improved.

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.05a
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• pp.25-26
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• 2003

There is increasing interest in the involvement of transcription factors, such as of the transcription factor NF-kB (nuclear factor-kB), in the pathogenesis of various diseases. The involvement ofNF-kB is especially of interest as it is activated by oxidative stress and its activation can be modulated by antioxidant compounds. (omitted)

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• Human Ecology Research
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• v.53 no.6
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• pp.655-665
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• 2015

This study classified respondents by food-lifestyle and investigated differences in diet-related attitudes and demographic variables among food-lifestyle groups. Diet-related attitudes consisted of variables such as interest in diet, trial number of diet, diet period, weight loss, diet motivation, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, and awareness of consumer protection law. This study administered a questionnaire survey to adults between the ages of 20 and 39 who lived in Daegu and Uijeongbu from November 17th to December 14th 2014. Data collected from 293 respondents were analyzed using descriptive statistics, factor analyses, cluster analysis, analysis of variance (ANOVA) and chi-square tests. Four clusters (passive eating habit group, active eating habit group, convenience oriented group, and taste and health oriented group) were developed according to four factors of food-lifestyle (health-conscious, popularity-seeking, taste-seeking, convenience-seeking). The results of the ANOVA and chi-square tests indicated significant differences in interest in diet, awareness of consumer protection law, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, gender, education levels and household monthly income levels among food-lifestyle groups.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.99-110
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• 2017

Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• Journal of the Korea Society of Computer and Information
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• v.27 no.3
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• pp.157-164
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• 2022

This study was to analyze consumer confidence, satisfaction and repurchase intention after categorizing food-related lifestyle among 488 consumers who had experience purchasing convenience store lunch boxes. The data were analyzed with PASW 18.0 using frequency analysis, k-means cluster analysis, crosstabs analysis and one-way ANOVA. According to findings, first of all, types of food-related lifestyle are divided into 4 groups: a type of eating out(11.7%), a type of convenience seeking(18.3%), a type of food indifference(15%), a type of dietary interest(55%). Secondly, the types of food-related lifestyle showed statistically significant difference gender, age, marital status, education, monthly average household income, monthly average allowance, job, monthly average number of lunch box buying, lunch box purchase time zone and average one cost of lunch box buying of socio-economic variables. Thirdly, convenience seeking and dietary interest type showed the highest in consumer confidence and dietary interest type showed the highest level of satisfaction and repurchase intention.

• Journal of Korean Academy of Nursing
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• v.45 no.3
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• pp.449-458
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• 2015

Purpose: Maternal knowledge, positive attitudes and interest toward breastfeeding may improve the sustainability of breastfeeding. This study examined the associations of knowledge, attitudes, and interest toward breastfeeding with the duration of breastfeeding in Korean mothers who used the internet. Methods: We conducted a cross-sectional study of 604 Korean mothers who breastfed their babies. Mothers were recruited through the internet and their knowledge, attitudes and interest toward breastfeeding were assessed using a web-based self-administered questionnaire. Geometric means and odds ratio (OR) with 95% confidence intervals were calculated. Results: Higher knowledge, attitudes, and interest toward breastfeeding were associated with longer duration of breastfeeding in Korean mothers. In particular, mothers who had optimal breastfeeding duration were more likely to be aware of the easiness of breast milk stimulation and breastfeeding, the development of attachment between mother and child, and pleasure from breastfeeding compared to those mothers with shorter duration. The association with optimal breastfeeding duration was more pronounced among mothers who graduated from high school for total attitude scores and total interest scores, compared to mothers who graduated from college or above. Conclusion: The results of this study suggest that it is important to improve maternal knowledge, attitudes, and interest toward breastfeeding in Korean mothers who use the internet as a source of knowledge. Also, the study results imply that the development of strategies to target mothers with relatively low education levels may improve breastfeeding rates.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.