• The Journal of Asian Finance, Economics and Business
• /
• 제7권10호
• /
• pp.831-841
• /
• 2020

The purpose of this study was to determine the effect of religiosity, knowledge and attitudes on consumer intention to consume halal food, cosmetics and pharmaceutical products in Indonesia. The data is collected from online questionnaires and the total data used for this study was obtained from a total of 684 respondents from 27 provinces in Indonesia. This study used a quantitative approach because the purpose of this study was to test hypotheses and the relationship between variables such as religiosity, knowledge, attitudes, and intentions to consume halal food, cosmetics and pharmaceutical products. The result of this study indicated that the relationship among religiosity, knowledge and attitudes positively influenced consumer intention to consume halal food, cosmetics and pharmaceutical products. The study also found that religiosity had more influence on consumer intentions to consume halal food than cosmetics and pharmaceuticals products. Meanwhile knowledge had more influence on consumer intention to consume halal pharmaceuticals than cosmetics and food products. In fact, attitude had a positive influence on intention to consume halal food and had a greater influence over it compared to consumption of cosmetics and pharmaceutical products. In addition, this study is one of the first attempts to determine the reason for differences in consumer intentions to consume halal food, cosmetics and pharmaceutical products in Indonesia.

• Journal of Dairy Science and Biotechnology
• /
• 제25권1호
• /
• pp.37-45
• /
• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• 한국환경보건학회지
• /
• 제37권4호
• /
• pp.323-331
• /
• 2011

Objective: This study aimed to examine the level of risk perception related to pesticide contamination of food products and associated sociodemographic factors, as well as investigate the association with environmental pollution preventive behaviors. Methods: Based on data from Social Survey conducted in 2008 among a nationally representative sample of the population 15 years or older, we estimated proportions and 95% confidence intervals of the risk perception of pesticide contamination of food products. Logistic regression analyses were used to analyze the effects of sociodemographic status on risk perception. Results: Among respondents, those who feel anxious about the risks of pesticide contamination of domestic food products accounted for 40.4%, whereas the proportion rose to 87.0% with imported food products. These numbers showed that levels of anxiety about the pesticide contamination of imported food products were ranked at the top, and those for domestic products were at the bottom of the list of all environmental pollutants examined in the survey. Significantly related factors to anxiety about pesticide contamination of food products included women, the 40-50 age group, university graduates, married, non-manual employment, having school-aged children, and owning one's own home. The population attempting to prevent environmental pollution showed higher levels of anxiety about pesticide contamination of food products than did those who were not taking such steps. Conclusion: Compared to other forms of environmental pollution, Koreans show the highest levels of anxiety about pesticide contamination of imported food products. Therefore, it is necessary to establish appropriate regulations and transparent risk communication with the public about the safety of imported food.

• 한국식품영양과학회지
• /
• 제42권1호
• /
• pp.114-119
• /
• 2013

본 연구에서는 학교급식에서 친환경 급식의 날을 운영하는 초등학교와 중학교, 운영하지 않는 초등학교와 중학교 학생의 친환경 농산물에 대한 인식과 학교급식 만족도를 조사하여 친환경 급식의 날 운영 특성과 문제점을 파악하고 학교급식의 질과 만족도 향상에 기여할 수 있는 기초자료를 제시하고자 실시하였다. 친환경 급식의 날을 운영하는 초 중학생의 친환경 농산물에 대한 인식에서 운영교 학생은 친환경 농산물이란 유기농산물이라고 답한 비율이 높은 반면, 비운영교 학생은 무농약 농산물이라고 답한 비율이 높았다. 친환경 농산물을 선택하는 방법은 초 중학생 모두 품질인증 표시를 보고 구분한다는 응답이 가장 높았다. 가정에서 친환경 농산물을 사용하는 빈도는 초등학생의 경우 친환경 급식의 날 운영교에서 매일 사용한다는 응답이 42.1%로 비운영교의 25.0%보다 유의하게 높았다(p<0.01). 학생의 친환경 급식의 날 운영에 따른 급식만족도는 친환경 급식의 날을 운영하는 초등학교와 중학교가 운영하지 않는 학교에 비해 유의적으로 높게 나타났다(p<0.05). 이상의 연구결과를 종합할 때 친환경 급식의 날을 정기적으로 운영하는 초등학교와 중학교의 학생들의 학교급식 만족도가 비운영교의 학생에 비하여 높았다. 앞으로 학교급식에서 학생들의 기호를 고려한 메뉴 개발 및 조리법의 다양화 등으로 우수하고 안전한 친환경 농산물의 사용을 보다 폭넓게 확대하는 방안에 대한 노력이 이루어져야 할 것이다.

• 한국식생활문화학회지
• /
• 제33권3호
• /
• pp.243-249
• /
• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• 한국식생활문화학회지
• /
• 제22권2호
• /
• pp.283-288
• /
• 2007

The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.

• Preventive Nutrition and Food Science
• /
• 제18권4호
• /
• pp.249-255
• /
• 2013

Yam (Dioscorea) has long been used as foods and folk medicine with the approved positive effects for health promotion. Although consumption of yam products is increasing for health promotion, reports for the metal contamination in commercial yam powder products to protect the consumers are lacking. In this study, we aimed to assess whether the commercial yam powder products were heavy metal contaminated or not using the yam products from six commercial products from various places in South Korea. The contents of heavy metals (Cd, Cr, As, Pb, Ni, and Sn) in yam powder products were measured and compared to national and international food standard levels. Also, the metal contamination was monitored during the food manufacturing steps. The study results showed that the contents of heavy metals (Cd, Cr, As, and Pb) in yam powder products are similar to those in national 'roots and tubers' as well as in various crops. In comparison to three international standard levels (EU, Codex and Korea), Cd content in yam powder products was lower but Pb content was 5 times higher. Also, Pb, Ni, and Sn may have the potential to be contaminated during food manufacturing steps. In conclusion, the level of heavy metals (Cd, Cr, As, Ni, and Sn) except Pb is considered relatively safe on comparison to national and international food standard levels.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.144-150
• /
• 2008

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.

• 한국축산식품학회지
• /
• 제24권4호
• /
• pp.373-385
• /
• 2004

Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.

• 한국축산식품학회지
• /
• 제24권4호
• /
• pp.367-372
• /
• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.