• Culinary science and hospitality research
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• v.14 no.1
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• pp.84-93
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• 2008

The purpose of this study was to measure the effects of food involvement and food neophobia moderating the relationships between vegetable consumption and health concern. The questionnaires with the items to measure constructs of health concern, food involvement, food neophobia and vegetable consumption were completed by 290 subjects in Jeonnam area. Moderated regression analysis was used to measure the relationships between variables. To test validity and reliability of constructs, factor analysis and Cronbach's $\alpha$ were used in this study. Results of the study demonstrated that the result of the analysis of the data also indicated excellent model fit. The main effects and interaction effects of health concern, food involvement and food neophobia on vegetable consumption were statistically significant. Moreover, the effect of health concern on vegetable consumption was statistically significant at all levels of food involvement and food neophobia, except when food involvement and food neophobia were high. The present findings may be particularly relevant to interventions to promote healthy eating among adults.

• Korean Journal of Human Ecology
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• v.17 no.3
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• pp.511-519
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• 2008

The purpose is to investigate the factors moderating the relationships between food choice motives such as health concern, weight control and ethical concern, and vegetable intake. Data were collected from adult people(N=290) in Jeonnam Province for finding the correlation of the food choice motives and the moderated variables as food involvement and food neophobia with vegetable intake. Moderated regression analysis was used to analyse the survey data. The results indicates that the moderated variables of food involvement and food neophobia significantly affect vegetable intake. However, the food choice motives of health concern, weight control, ethical concern do not have significant effects on vegetable intake. The findings can help adult people prefer healthy eating.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.529-537
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• 2016

The purpose of this study was to analyze University student's dietary behavior for processed foods and recognition on food nutrition labelling according to the degree of health concern. For this study, 302 University students in Gyeonggi region was surveyed by questionnaire from May in 2016 and it included the questions about general matters, dietary behavior on processed foods, and the food nutrition label system. It was analysed by SPSS win 23.0 program. And the results are as follows. According to the result of the factor analysis, the preference of processed foods were showed 3.21~3.97. There were significant differences in milk and milk products preference according to health concern (p<0.05). Also frequency of processed foods was shown significant differences in milk and milk products, noodles, beverage, and fast food (p<0.05), whereas no significant differences were found in meat products, snack, bread and frozen food (p>0.05). Also, the processed food purchase consideration according to health concern was shown significant differences in nutrition, origin, manufacturing company (p<0.05), whereas no significant differences were found in taste, price, exterior, brand, and shelf life (p>0.05). Thus, it is necessary to do continuing public relations and to provide more opportunities for nutrition education so that the University students may obtain right dietary behavior on processed foods and the system of food nutrition indication be established properly.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.43-54
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• 1993

The purpose of this study is to investigate the socio-economics status and the dietary behaviors of college students in Pusan. This survey was carried out through questionnaries and the subjects were 244 men and 229 women students of 7 universities in Pusan. The results of this study can be summarized as follow: 1. 54.1% of men and 43.5% of women were having breakfast regularly, while 43.9% of men and 30.1% of women were having dinner regularly. 2. Mean score of the eating behavior was 3.29 in men and 3.21 in women, and of the concern on food and nutrition was 8.46 in men and 9.98 in women. 3. Eating behavior had significantly high relationship with concern on food and nutrition but had a little relation with valuation on food and nutrition. 4. Variation in valuation and concern on food and nutrition or in eating behavior were negatively related with smoking and drinking. A considerable correlationship between smoking and drinking was found.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.448-454
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• 2008

The principal objective of this study was to assess the effects of food involvement moderating the relationship between food choice motives, including health concerns, weight control and ethical concern, and fruit consumption. A total of 290 questionnaires were completed. Moderated regression analysis was utilized to assess the relationships among variables. The results of the study showed that the results of data analysis also indicated good model fit. The direct effects of health concerns on fruit consumption were statistically significant in Models 1 and 2. However, the direct effects of ethical concern on fruit consumption were statistically significant in Model 3. As had been expected, the interaction of ethical concerns and food involvement exerted a significant effect on fruit consumption in Model 3. However, the interaction of health concern and food involvement, as well as weight control and food involvement exerted no significant effects on fruit consumption. Moreover, ethical concerns about fruit consumption exerted a significant negative effect at the low level and a positive effect at the high level of food involvement, except in cases in which the level of food involvement was medium. The results of this study revealed that fruit marketers should attach importance to the interaction effect of food involvement in order to better understand the elements of market demand and customer loyalty.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.438-446
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• 2018

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives (2.35), followed by heavy metal (2.38) and endocrine disrupters (2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue (r = 0.674), than with endocrine disrupters (r = 0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced pro-actively engaging in food safety education. Meanwhile, 63.5% of subjects correctly responded to food safety knowledge items. The item 'the heavy metals are contaminated the most, in the roots of vegetables' revealed the lowest correct answer rate (38.1%). In food safety behavior, the item 'always wash hands before handling food and meal's revealed 3.85, and subjects with awareness and concern about food safety education, responded in significantly higher numbers than subject without awareness and concern about food safety. The most neglected concern was relative to frozen food thawed at room temperature. Together, students recognize that distributed foods are unsafe, and students with awareness and concern about food safety education showed higher knowledge compared to without awareness and concern experience about food safety eduction. So, systematic education using accurate and objective data is required to reduce anxiety and raise the level of awareness and concern about food safety.

• Journal of Environmental Health Sciences
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• v.19 no.1
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• pp.90-93
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• 1993

Increasing Public Concern : Pesticide residue is probably one of the fastest growing problems in regard to environmental contamination. Pesticide use in agriculture in this century has produced certain benefits, including a decrease in crop waste and an increase in crop yields and food quality. However, pesticide use also creates problems of having effects on the environment and remaining in food chain. The presence of pesticide residue in food, water, and soil has aroused public concern over potential health hazards. Despite information provided by national and private level agencies suggesting that food is safe, consumer groups worldwide are demanding assurance as to the safely of agricultural products.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.411-423
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• 2002

The purpose of this study was to survey the concern for health, nutrition knowledge, and nutritional attitude of the elementary school children's mothers, to investigate the correlations among them, and to estimate their effects on the growth of their children. The questionnaire was answered by 780 mothers in the Busan area. The concerns over health and nutritional attitude were above average in all items. The perception and accuracy with respect to nutrition knowledge were 90.3% and 77.0%, respectively, and the mean score of the nutrition knowledge was 17.5 on a basis of twenty-five. This indicates that the subjects had a comparatively deep concern for health and good knowledge of nutrition, and professed a relatively desirable attitude. These results indicate a desirable dietary attitude for children as well as parents. The correlation coefficients between nutrition knowledge and a concern for health, and between nutrition knowledge and nutritional attitude were very low. This suggests that the subjects' knowledge of nutrition does not develop into practice. The correlation coefficient was high (r=.610) between the concern for health and the nutritional attitude. In conclusion, the nutrition education program for mothers should be developed to add good practice to knowledge, thus increasing the concern for health, correcting their faulty knowledge of nutrition, teaching the good nutrition, and taking a practical attitude toward the use of their present nutritional knowledge.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.552-562
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• 2006

The environment which surrounds us such as climates, technology change rapidly. Forecasting the future of food by reviewing the subject at the moment would be meaningful, because we could understand the impact of new technology, set the new goal and create the future by speaking out on issues of our concern and by our choices. There are two points of view on our future, one is pessimistic view due to the food and the water shortage, as well as environmental contamination. Another is optimistic view mainly because of innovative technologies. Biotechnology would enable to develope the personalized food using nutrigenomics, nutrigenetics, and nutraceuticals. Nanotechnology and shelf-life extension techniques would contribute great deal to the development of the future food. Consumer's concern for the health and the wellness as well as palatability would affect the development of future food so that the involvment of food cookery scientists are more important to meet the consumer's needs and trends.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.23-34
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• 1991

This study was to investigate consumer recognition of food safety and food additives. The results of this study are as follows: 1. When shopping for food, the food safety was rated as foremost concern for the respondents and the details checked most often were manufacture date, packing condition and axpiration date, respectively. When asked their opinion about harmful factors in relation to food safety, the most important consideration was food additives. The highest rating for credibility regarding the sources of information on food was given to scientists in university and institute, lowest one was given to food manufacturer. 2. Government regulation on the use of food additives was known to exist, but control of the uses of food additive was considered inadequate by 60% of the respondents. These results showed significant differences for age (p<0.05), for education level (p<.01) and for income (p<.05) respectively. 3. 47.9% of the respondents indicated that they were willing to purchase the additive free foods, although it was expensive. More than 70% made an effort to eat food with less food additive and were concerned about possible effects of food additives on health, showing significant differences for age (p<0.05), for education level (p<0.05) and for income (p<0.05). 4. Labeling for food additive found on food package was shown to be unsatisfactory, showing significant difference only for income (p<0.05) and more information about food was needed by over 91.3% of the respondents, showing significant difference for education level (p<0.05). 5. Although approximately 80% of the respondents were concerned about artificial preservative, artificial flavor, artificial color and artificial sweetener, the concern about artificial preservative was the highest. Primary causes that respondents felt fear toward food additives were the unknown harms and cancer, and primary sources that respondents got information on food were televison and radio, respectively. From these results, it was shown that consumer considered food safety important and they felt a great deal of concern about food additives.