• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.163-175
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• 1988

The purpose of this study was to find out the utilization status of Korean rice-cakes and the evaluation degrees of their commercial products by subjects. The subjects were 530 housewives lived in Seoul, Deajeon, Youngju city, and Secheon khun. We conducted this survey from November 16 to 28, 1987 by questionnaire method. The results obtained can be summarized as follows; 1. In the subjects' home, 37 kinds of Korean rice-cakes were used. All of them, Inchelmi (67.9%), Songpyeon (66.6%), Whinddeg (51.4%) and Gaepiddeg (43.4%) were frequently used. 2. All of ceremonial days, Korean rice-cakes were used most frequently on the wedding day but they were used scarecely on the funeral day. 3. On the birth day of children and adults, cakes were used more frequently than Korean rice-cakes. 4. All of Korean festival days, Korean rice-cakes were used most frequently on New Year's day. 5. In the future, most housewives (61.7%) hoped to make the Korean rice cakes of themselves at home. 6. Convenience (65.8%) was the most favored cause purchasing the commercial products but many housewives (44.3%) wanted to make the Korean rice-cakes of themselves at home. 7. All the quality properties of commercial products, taste and color property were favored and price, package, storage and hygienic property were poorly evaluated by housewives. 8. The evaluation about color property of commercial products were affected by resident place variable of housewives (P<0.05) and hygienic property were affected by resident place and academic career variable of housewives significantly (P<0.01). And package property of them was affected by dwelling house type significantly. (P<0.05) 9. Housewives indicated that commercial products were improved hygienic property (37.0%), price (23.8%), package (15.6%), taste (11.1%), storage (10.1%) and color (2.4%) in order.

• Journal of Nutrition and Health
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• v.56 no.3
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• pp.315-329
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• 2023

Purpose: This study examined the meal-kit consumption practices of adults in their 20s and 30s and analyzed the properties that should be given priority for improvement among the selection attributes to improve the quality of meal-kits. Methods: Statistical analyses were conducted using the SPSS program (ver. 28.0) for χ²-test, t-test, one-way analysis of variance, Duncan's multiple range test, factor analysis, and Importance-Satisfaction Analysis (ISA). Results: Of the 249 subjects surveyed, 85.5% had some experience of purchasing meal-kits, with significantly more females than males (p < 0.01), significantly more married people than single people (p < 0.05), significantly more employed people than unemployed people (p < 0.05). Meal-kits were purchased most frequently for meals (60.6%), from discount stores or supermarkets (44.6%), and priced between 10,000 won and 20,000 won per person (46.9%). The overall satisfaction with meal-kits was 4.1 out of 5.0 points. The frequency of purchases was Korean soup dishes (69.5%), Korean main dishes (47.4%), and Korean street snacks (46.9%). Factor analysis of the meal-kit selection attributes revealed, 4 factors: 'quality of food,' 'packaging and diversity,' 'quality of meal-kit,' and 'convenience and price.' Compared to single-person households, multi-person households placed significantly higher importance on the 'quality of food,' 'packaging and diversity,' and 'quality of meal-kit.' The factor, 'packaging and diversity' were significantly higher in the importance evaluation scores for females (p < 0.01), married people (p < 0.05), and people in their 30s (p < 0.05) among meal-kit consumers. According to the ISA results, a critical aspect that meal-kit manufacturers or sellers should strengthen is 'price.' Conclusion: Meal-kit products will need to be developed for various purposes that offer high value for money that can satisfy the consumers' needs to improve the satisfaction of meal-kit consumers.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.383-393
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• 2017

This study was conducted to analyze the dietary lifestyle of local Chinese consumers and to classify dietary characteristics according to their dietary lifestyle factors and dietary behaviors. This investigation was conducted for 1 month from 1 January 2017 targeting 300 adult males and females living in China using the online survey company surveymonkey. Four factors relating to dietary lifestyle were identified, gourmet factor, healthy factor, convenience factor and economic factor, and these were grouped into 4 clusters according to their dietary lifestyle factor scores. Group 1, the gourmet economy group, showed a high percentage of living alone and a high frequency of eating out, but a relatively low percentage of three regular meals per day. Their dietary lifestyle was sensitive to gourmet factors and economic factors, but less sensitive to health and convenience factors. Group 2, the wide interest group, contained a high percentage of individuals in their 30s, as well as more highly educated individuals and a higher income than other groups. Because their dietary lifestyle scores tended to be higher than those of other groups, they sought a variety of new foods and gourmet meals for enjoyment of dining and life, as well as well-being food materials and foods related to health. Group 3, the health economic group, constituted a family-type consumer group with lower income level than the other groups. Members of this group were seeking health food and natural food in their dietary lifestyle and tended to pursue a high economic profit ratio when purchasing food. Finally, group 4 showed a relatively higher percentage of women over 30 and individuals with a college level or higher education than the other groups. This group was more interested in health and taste than price and convenience, and showed the highest LOHAS orientation among middle aged Chinese women. Moreover, members of this group directly utilized their knowledge regarding nutrition in real life.

• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.43-61
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• 2016

Customer reviews help potential customers make purchasing decisions. However, the prevalence of reviews on websites push the customer to sift through them and change the focus from a mere search to identifying which of the available reviews are valuable and useful for the purchasing decision at hand. To identify useful reviews, websites have developed different mechanisms to give customers options when evaluating existing reviews. Websites allow users to rate the usefulness of a customer review as helpful or not. Amazon.com uses a ratio-type helpfulness, while Yelp.com uses a count-type usefulness index. This usefulness index provides helpful reviews to future potential purchasers. This study investigated the effects of sentiment and readability on useful votes for customer reviews. Similar studies on the relationship between sentiment and readability have focused on the ratio-type usefulness index utilized by websites such as Amazon.com. In this study, Yelp.com's count-type usefulness index for restaurant reviews was used to investigate the relationship between sentiment/readability and usefulness votes. Yelp.com's online customer reviews for stores in the beverage and food categories were used for the analysis. In total, 170,294 reviews containing information on a store's reputation and popularity were used. The control variables were the review length, store reputation, and popularity; the independent variables were the sentiment and readability, while the dependent variable was the number of helpful votes. The review rating is the moderating variable for the review sentiment and readability. The length is the number of characters in a review. The popularity is the number of reviews for a store, and the reputation is the general average rating of all reviews for a store. The readability of a review was calculated with the Coleman-Liau index. The sentiment is a positivity score for the review as calculated by SentiWordNet. The review rating is a preference score selected from 1 to 5 (stars) by the review author. The dependent variable (i.e., usefulness votes) used in this study is a count variable. Therefore, the Poisson regression model, which is commonly used to account for the discrete and nonnegative nature of count data, was applied in the analyses. The increase in helpful votes was assumed to follow a Poisson distribution. Because the Poisson model assumes an equal mean and variance and the data were over-dispersed, a negative binomial distribution model that allows for over-dispersion of the count variable was used for the estimation. Zero-inflated negative binomial regression was used to model count variables with excessive zeros and over-dispersed count outcome variables. With this model, the excess zeros were assumed to be generated through a separate process from the count values and therefore should be modeled as independently as possible. The results showed that positive sentiment had a negative effect on gaining useful votes for positive reviews but no significant effect on negative reviews. Poor readability had a negative effect on gaining useful votes and was not moderated by the review star ratings. These findings yield considerable managerial implications. The results are helpful for online websites when analyzing their review guidelines and identifying useful reviews for their business. Based on this study, positive reviews are not necessarily helpful; therefore, restaurants should consider which type of positive review is helpful for their business. Second, this study is beneficial for businesses and website designers in creating review mechanisms to know which type of reviews to highlight on their websites and which type of reviews can be beneficial to the business. Moreover, this study highlights the review systems employed by websites to allow their customers to post rating reviews.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.236-250
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• 2016

This study was conducted to provide baseline data regarding functional cosmetics so that Inula. based cosmetics can increase its competitiveness in the market as well as to understand current trends to enable anticipation of demands for future product development. For this research, general consumers over the age of 20 residing in Seoul and the Gyeonggi district were surveyed. The results show consumers preferred serum-type products among various types of cosmetics, and that they purchased these once every 1-3 months. Consumers also preferred these products in less than 10-30ml capacity, and at costs of less than 30,000-50,000 KRW. For whitening, functional cosmetics consumers also preferred the serum type, in less than 30-50ml capacity and priced less than 30,000-50,000 KRW. Consumers preferred to purchase functional cosmetics in single units. The major purchasing location, with a high preference rate, was cosmetic stores, and the major sources of information, also with high preference rates, were 'experienced reviews from family, friends and acquaintances' and 'TV advertisements'. Respondents selected 'over 50,000 KRW' the most for all items when responding to 'Purchase Intent for Functional Cosmetics containing Inula', and responded that they were willing to pay 10%-30% more for functional cosmetics containing Inula compared to standard functional cosmetics. These results show that businesses in the cosmetics industry need to take consumer demand into account when developing new functional cosmetic products, as well as establish plans to create specialized spaces that provide better quality service and increase word of mouth effect through better utilization of various types of offline media, social media, and blogs. The study also shows a need for businesses to develop products fully utilizing the Inula flower, which has been shown to be effective as a natural skin whitener, wrinkle reducer and skin moisturizer, to appeal to the increasing number of customers interested in health and beauty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.389-396
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• 1984

This study was undertaken to investigate the current meal management situation and nutritional knowledge of the housewives living in Yong-dong area during the period February 10 th to 25th in 1984. Among the housewives who responded, 83.5% of them said that they didn't develop a budget for the meal planning, nor a menu plan. 31.7% of the housewives purchased foodstuffs once for 2 days, whereas the remainder did daily purchasing between meal when they needed foodstuffs. They gave higher score to the taste than to nutrition when they prepared meals. Most of the housewives concerned about good snacks, and they responded that it was hard to correct the unbalanced diet. 36.4% of the housewives earned the knowledge and information on dietary life through the media of radio, television, newspapers, or magazines. 57.9% of them learned how to cook in a cooking class, and sometimes they experimented it (how to cook) on their everyday life. Most of them concerned about nutritional status of their family members. This study showed that the degree of knowledge about nutrition was generally low. They said that they knew well about infant and child nutrition, the harm of the unbalanced diet and fatness, nutrition of the pregnancy and lactation. They thought they had enough knowledge about the foodstuffs for the growth of the children, the relationship between food and nutrition, constituents in milk, nutrition of old men. In general, thr nutrition knowledge of the housewives was correspondingly higher to their higher education levels.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.468-476
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• 2020

We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.

• Food Science and Preservation
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• v.19 no.5
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• pp.783-791
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• 2012

The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men ($3.75{\pm}0.96$) than in women ($3.64{\pm}0.84$), whereas the preference for leafy vegetables was higher in women ($4.06{\pm}0.74$) than in men ($3.88{\pm}0.90$). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

• Korean Journal of Health Education and Promotion
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• v.17 no.1
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• pp.131-154
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• 2000

This study was conducted to provide basic data for development of public information program and public policy which could prevent the medicine abuse in Korea, examining the level of knowledge of medicine and its related factors. Data were collected from the 2,011 residents who live in mtropolitan cities, large-sized cities, small and medium cities, and small towns The results of this study are summarized as follows. 1) In case of purchasing of medicines in pharmacy, 67.3％ of the respondents chose the medicines through recommendations of the professionals such as pharmacists and doctors, while 32.7％ of the respondents chose the medicine through self-judgement, advertizing, or recommendation of relative. 2) 64.7％ of the respondents obtained the information on medicines through TV. It appeared to be higher in the groups of female of the twenties, the unmarred, a brother and sister threesome, highschool graduates, housewives, residents in small and medium cities, atheists, and the middle class, displaying the significant difference from the other groups. 3) 40.5％ of the respondents recognized the side effect of the medicine when they took the medicine, while 34.4％ did not recognize it. The rate of experience in the side effect was 39.7％. The informations on the medicine abuse and the risk of addiction were obtained through broadcast media (47.9％), publications (12.1％), and health professionals (11.6％). 4) 81.1％ of the respondents experienced taking of the fatigue relieving medicine. The experience in taking of the fatigue relieving medicine appeared to be higher in the groups of the forties. the married. a brother and sister threesome. highschool graduates. persons engaging in farming, livestock raising, and forestry, the residents in small towns, and Christians. Each group displayed the significant difference from the other groups. 5) According to the level of knowledge of medicines, the respondents marked average 11.7 ± 3.76 points on the base of 24 points. It appeared to be higher in the groups of female of the twenties, a brother and sister foursome, college graduates, teachers, Catholics, and the middle class, displays the significant difference from the other groups. 6) According to the experience in taking of health medicine and health food, 81.1％ of respondents had the experience in taking ‘the fatigue relieving medicine’; 72.4％ ‘carrot or vegetable juice’; 69.5％ ‘ginseng’; 63.0％ ‘mushroom’; 42.5％ ‘dog meat’; 38.0％ ‘aloe’; 36.4 ‘deer antlers’; 11.4％ ‘snake’; 2.0％ ‘the penis of a fur seal’. 7) The factors influencing the level of knowledge of medicine include experiences in taking of the tonic, the fatigue relieving medicine, and the nutritive medicine, economic status, the number of brothers and sisters, education level, marital status, father's education level, and age. The factors influencing the experience in side effect of medicine are experiences in taking of the fatigue relieving medicine, the nutritive medicine, and the tonic, sex, age, education level, father's education level, marital status, economic status, religion, and the number of brothers and sisters. In conclusion, it is estimated that the level of knowledge of medicines is significantly low in Korea. Especially, it is found out that workmen, students, the upper class, the class of low education level, and persons engaging in farming, livestock raising, and forestry neglect importance of knowledge of medicine. Therefore, it is necessary for public authority, associations related, and health professionals to develop programs for public information and education to help people obtain basic knowledge of medicine.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.18-31
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• 2012

The current study aimed to analyze data conducting a survey with 211 females in Ulsan Gyeongnam province in order to understand what influence lifestyle types of female customers exert on eating-out behaviors from the perspective of eating-out motivation. So as to achieve research purpose, we conducted factor analysis, reliability analysis, t-test, ANOVA analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. Findings of analyses indicated that items of lifestyle involve d 4 factors, and the item of eating out behaviors was extracted to be 1 factor. As a result of testing differences in lifestyle depending on residential areas, both type of chasing fashion and type of extroverted dependence have significant differences in variables, and both factors indicated that females living in Ulsan have higher mean values than those of females living in Gyeongnam. As a result of analyzing lifestyle depending on age, which was adopted in part, females at the ages of 31~40 had higher mean values than those in other ages in the type of chasing fashion, and females above the age of 51 had higher mean values than those in other ages in type of chasing health. As a result of lifestyle depending on academic backgrounds, university students or graduates had higher mean values than those in other academic backgrounds. For the influence of lifestyle types on eating-out behaviors depending on eating-out motivation, the type of chasing fashion, the type of purchasing the quality of life, and the type of chasing health were p<0.001, having significant effects.