• Journal of Nutrition and Health
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• 제26권6호
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• pp.804-811
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• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.

• 한국식품영양과학회지
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• 제35권4호
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• pp.448-455
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• 2006

본 연구는 부산지역 중 고등학생(중학생 532명, 고등학생 436명) 958명을 대상으로 패스트푸드에 대한 견해, 선호도와 영양지식에 따른 이용, 개선사항 등을 설문지를 통해 조사하였다. 패스트푸드 이용실태에서 조사대상자들은 햄버거점을 선호하였고 이용횟수는 '월1-4회 미만'이 가장 많았으며 주로 '세트메뉴'를 선택하고 '간식용으로 먹는다'는 비율이 높았다. 패스트푸드를 이용하는 주된 이유는 중 고등학생 모두 주변에서 '쉽게 이용할 수 있어서'>'음식의 맛이 있어서' 순으로 나타났다. 패스트푸드 선호도에 대한 견해에서 '좋아한다(47.4%)'와 '그저 그렇다(47.9%)' 등 대상자의 95%가 보통이상의 선호도를 보였으며 중학생이 고등학생보다 선호도가 유의적(p<0.01)으로 높게 나타났다 '패스트푸드 음식이 한 끼 식사로 적당하다(42.8%)'는 견해와 '패스트푸드에 대한 영양 지식정도가 적다(43.1%)'는 의견이 높게 나타났다. 패스트푸드의 선호군일수록 패스트푸드 이용횟수가 많고 한 끼 식사로 적당하다고 인식하며 세트메뉴를 선택하고 식사가 불규칙 한 비율이 유의적 (p<0.01)으로 높았다. 패스트푸드에 대한 영양지식이 많은 군이 한 끼 식사로 가능하다고 인식하는 비율이 유의적 (p<0.01)으로 높았다. 패스트푸드에 대한 개선사항에서는 '가격을 낮추었으면'>'기름기가 적었으면' 순으로 높게 나타났다. 패스트푸드의 이용과 견해의 상관관계에서 패스트푸드를 선호할수록 패스트푸드에 대한 영양지식은 적은 반면 식사대용으로 적합하다고 인식하며 이용횟수도 많은 것으로 나타났다. 이상에서 패스트푸드를 식사대용으로 선택하는 비율이 높은 반면 패스트푸드에 대한 영양지식은 부족한 것으로 나타나 체계적인 영양교육과 영양정보제공 프로그램 개발이 시급한 것으로 나타났다.

• Journal of Community Nutrition
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• 제8권2호
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• pp.96-101
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• 2006

This study compares brand equity of the fast food industry between Korea and the Philippines. This comparison is conducted by measuring a price premium that the college students in both countries would pay for hamburgers. Three popular fast food chains in each country, Lotteria, McDonalds', and Burger King in Korea and Jollibee, McDonalds', and Burger King in the Philippines, were chosen for the study. Utilizing a brand-based comparative approach, the findings of the study indicated that Burger King showed the highest brand equity for the premium brand image in both countries, whereas both local brands had a lower brand equity compared to international brands. The results of the study provide useful information for international and local brand managers that wish to establish strategies for a brand image, as well as to manage brand equity effectively. (J Community Nutrition 8(2): 96-101, 2006)

• Journal of Nutrition and Health
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• 제39권2호
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• pp.201-211
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• 2006

The purpose of this study was to analyze the determinants affecting the consumer-brand relationship quality (CBRQ) in the fast food restaurant. The questionnaires were distributed to 250 students in the K University located in Masan, who were sampled by convenience-sampling method from December, 6 to 14, 2004. The 246 questionnaires were responded, and 12 unusable questionnaires were excluded, then 234 were used for the final analysis (response rate: 93.7%). SPSS (12.0) was used for the statistical analysis. The result of this study showed that the CBRQ of low monthly income group was significantly lower than that of high monthly income group (p < .05), and the CBRQ of more frequent visiting group was significantly higher than that of less frequent visiting group (p < .001). The CBRQ of group who spend less than 30 minutes on their visiting the fast food restaurant was lower than that of group who spend more than 30 minutes (p < .01). As a conclusion, the operators in the fast food restaurant should focus on the concentrated marketing strategy for the frequent-visiting customers who had a strong quality of consumer-brand relationship in order to increase sales volume, and at the same time they should try to make marketing strategy to induce the less frequent-visiting customers who had less strong consumer-brand relationship quality to their restaurants in order to strengthen quality of consumer-brand relationship, which would be resulted to lead them to their restaurant more frequently.

• 한국가정과교육학회지
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• 제28권3호
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• pp.79-88
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• 2016

패스트푸드는 간단한 조리를 거쳐 신속히 제공되는 음식으로 정의하고 있는데, 어떤 종류의 음식을 패스트푸드로 분류할 수 있는지, 패스트푸드와 패스트푸드가 아닌 음식을 구분하는 특징은 무엇인지 분명하지 않다. 본 연구는 선행 연구에서 패스트푸드로 제시한 14종 음식을 대상으로 패스트푸드의 인정 여부를 조사하였으며, 패스트푸드 인정 여부를 결정하는 패스트푸드의 특징에 대하여 조사하였다. 남 여 고등학생 306명을 대상으로 설문조사를 실시하였으며, 그 결과를 분석하였다. 조사대상자는 패스트푸드가 맛있고 편리한 음식이지만 영양가가 낮은 음식 즉, 고지방, 저비타민 음식으로 평가하였다. 햄버거, 피자, 프라이드치킨, 라면, 핫도그는 80% 이상의 조사대상자가 패스트푸드로 인정하였으나, 떡볶이, 스파게티, 샌드위치, 김밥, 샐러드의 경우 패스트푸드 인정 비율이 50%에 미치지 못하였다. 패스트푸드의 5가지 특징 중 음식의 패스트푸드 인정 여부를 결정하는 가장 확실한 특징은 건강에 해로운 음식이었고, 가장 불확실한 특징은 신속한 제공과 저렴한 가격으로 조사되었다. 패스트푸드가 흔히 fast, cheap foods로 지칭되지만 조사대상 남 여 고등학생은 패스트푸드를 신속히 제공되는 값싼 음식으로 인식하지 않는다는 것을 확인할 수 있었다.

• 한국식생활문화학회지
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• 제16권2호
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• pp.81-88
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• 2001

부산지역 대학생 340명을 대상으로 전통음식의 패스트푸드화에 관한 견해를 조사한 결과는 다음과 같다. 1. 조사 대상자는 남학생이 56.2%, 여학생이 43.8%, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며, 평균용돈은 16-20만원이 31.8%로 가장 많은 비율 차지하였다. 2. 패스트푸드가 식습관에 미치는 영향은 '입맛이 서구화 되었다', '지방의 과잉섭취가 되었다', '외식을 더 좋아하게 되었다', '비만가능성이 커졌다' 의 순으로 나타났으며, 성별(p<0.01)로 유의적이 차이를 보여 남학생은 입맛의 서구화, 여학생은 지방의 과잉섭취의 비율이 높게 나타났다. 3. 외국브랜드 패스트푸드점의 이용에 대한 견해는 '생각해보지 많았다' (32.9%), '이용을 자제해야 한다' (23.1%)로 나타났으며 전통음식 패스트푸드점의 이용에 대해서는 '가끔 이용할 것이다' (56.5%). '많이 이용할 것이다' (19.8%)로 나타나 빠른 시일내에 한국형 전통음식 패스트푸드업체의 개발이 필요한 것으로 보인다. 4. 국내브랜드 패스트푸드점에 대한 견해로는 '모르겠다' (32.1%), '맛이 떨어진다' (20.8%), '어쩐지 외국 브랜드보다 못하다' (13.3%)의 순이었고, 성별(p<0.01)로 유의적인 차이를 보여 맛의 차이는 여학생이, 가격의 차이는 남학생이 높은 비율로 꼽았다. 5. 전통음식의 패스트푸드점에 대한 견해로는 '전망이 있다'가 62.2%, '신속히 이루어져야 한다'가 15.5%로 나타났으며, 전통음식 중 패스트푸드화 할 수 있는 음식으로는 떡, 한과류(27%), 불고기, 음료, 빈대떡, 잡채, 갈비찜, 구절판의 순이었다. 6. 전통음식을 패스트푸드화 하는데 있어서의 문제점으로는 사람들의 인식(29.7%), 음식의 기계화와 자동화(26.2%), 정성부족으로 인한 맛의 감소(21.6%) 순으로 나타났고, 성별(p<0.01), 연령별(p<0.05)로 유의적 인 차이를 보였다. 7. 전통음식 패스트푸드점이 생기면 이용도에 관한 견해는 '가끔 이용할 것이다'가 56.5%, '많이 이용할 것이다'가 19.8%로 나타났고, 연령별(p<0.05), 주거상태별(p<0.05)로 유의적인 차이를 보였는데 연령이 많을수록 '이용치 않겠다'는 비율이 높았고, 특히 주거상태별로는 '전혀 이용치 않을 것이다'의 비율이 하숙생이 높게 나타났다. 본 연구는 유행에 민감하고 문화의 변화를 주도하며 패스트푸드를 가장 많이 이용하는 세대인 대학생들을 대상으로 우리의 전통음식을 패스트푸드화 하였을 때의 견해를 알아보고 그 전망을 살피기 위한 연구였다. 연구결과에서 나타난 바와 같이 유행의 첨단을 달리는 신세대라 하더라도 많은 비율의 대학생들이 전통음식의 패스트푸드화에 전망을 밝게 보고 있었으며 이를 위해서는 많은 문제점도 지적하였다. 이에 전통음식의 패스트푸드화와 상품화에 대한 인식이 고무적인 방향으로 변화하고 있어 앞으로 계속 그 추이를 연구할 가치가 있다고 사료된다.

• 급식외식위생학회지
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• 제4권2호
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• pp.48-54
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• 2023

The study explores the impact of nutritional information on calorie prediction and purchase intent. Administered through self-report questionnaires, the research employs two types of stimuli to assess the influence of nutritional information. Hamburger set images, with or without accompanying nutritional details, were randomly presented to simulate the prevalent mobile app environment for fast-food delivery. Respondents were tasked with predicting calorie content and indicating purchase intent on a Likert 7-point scale. Results show a significant difference in calorie prediction based on the presence of nutritional labeling. While consumers expect positive health effects by estimating more exact calorie information with nutritional labeling, it doesn't significantly influence purchase intent. The study also examines consumer awareness and preferences regarding nutritional labeling policies, emphasizing the need for education and promotion. Most participants recognize the necessity of mandatory nutritional labeling in fast-food establishments, especially through delivery applications, to support healthier choices and prevent obesity.

• 한국식생활문화학회지
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• 제17권1호
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• pp.16-29
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• 2002

This study had two major purposes: 1) to establish a quantitative measure of the overall restaurant attractiveness for each of the selected restaurants. 2) to examine the implications of the findings from the above concerning the operating initiatives necessary to improve the restaurant attractiveness. A multi attribute model was employed to obtain a numerical index of the attractiveness for each of the three fast food restaurants. It was found that certain of the attributes selected were clearly established as determinant variables(p<0.05). The research plotted the location of Attributes on a graph where the axes are the salience and importance scores to indicate approximate positions in four cells. Finally, the implications of these findings concering marketing and develpment initiatives to improve the perceptual attractiveness of the three fast food restaurant1.s are discussed.

• Nutrition Research and Practice
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• 제14권2호
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• pp.167-174
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• 2020

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. SUBJECTS/METHODS: A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. RESULTS: Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. CONCLUSION: The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4^th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.

• Nutrition Research and Practice
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• 제12권3호
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.