• Korean Journal of Community Nutrition
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• v.2 no.1
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• pp.74-85
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• 1997

To investigate the perception and consumption of imported and organic produce, a survey was conducted using a questionnaire in Seoul, Taejon and Cheongju from February to March in 1995. The responses of 350 housewives were analyzed. Most of the subjects (96.8%) know an increase of imported produce, and 86.3% thought that imported produce was not safe. Ninety-two percent of the subjects preferred domestic produce to imported produce. The reasons were for the support of domestic farming (36.7%), hazardous chemicals in imported produce (25.0%), good taste (24.1%) and high quality of domestic produce (13.1%). Seventy-eight percent of the subjects had purchased imported produce. The reasons for purchase were cheap price (67.7%), high quality (16.2%), and good taste (5.4%). Imported produce were purchased in the following order ; fruits such as banana, kiwi, orange and grapefruit, seasonings such as garlic and sesame, vegetables such as onion, braken and green onion, and beans and grains such as soybean, red bean, and barley. Most of the subjects (94.3%) had been informed on organic produce. Among these, 45.2% obtained the information by TV or radio. However, son for purchase was low residual chemicals (64.6%). The reasons against purchase were inconvenience of purchase (42.3%), high price (25.4%), and disbelief of low residual chemicals (19.7%). Therefore, domestic produce should be good in quality and taste, and be safe without residual chemicals in order to compete with imported produce with cheap price. Informations on organic and imported produce should be provided to consumers, and the distribution system of organic produce should be improved for consumers convenience.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.94-103
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• 2015

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.373-379
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• 2020

The purpose of this study is to investigate the factors affecting change in consumers' consumption tendency and the perception of aged meat. This study compared 2012 and 2019 results from beef consumer surveys. The importance of quality judgment criteria, taste determinants, and the perception that marbling is harmful to health were analyzed using regression analysis through the backward elimination method. As a result of the analysis, it was determined that the importance had increased for recognizing freshness, juiciness, tenderness, and ripening period, and for knowing that marbling was harmful to the health. Also shown was that the intention to purchase aged meat had an influence on whether the consumer favorably perceived the freshness, tenderness, and ripening period. This study analyzed how consumers' consumption tendencies changed to cope with these changes in consumer preferences. The basic data of the research analyzed consumption propensity, the intention to consume beef, and what factors influence the perception of mature meat. It is thought that there is a need to raise awareness about aged meat for diversification of consumer preferences and rational production and consumption in the future.

• Korean Journal of Community Nutrition
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• v.21 no.4
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• pp.332-343
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• 2016

Objectives: Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT). Methods: Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes. Results: Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events. Conclusions: Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.744-753
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• 2005

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.385-390
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• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.155-163
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• 2009

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

• Journal of Korean society of Dental Hygiene
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• v.8 no.4
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• pp.181-192
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• 2008

The purpose of this study was to examine the condition and perception of smoking in dental hygienist of Korean Dental Hygienists Association. The subjects in this study were dental hygienists who attended a symposium on July 5.2007. after a survey was conducted, the answer sheets from 590 participants were analyzed, and the findings of the study were as follows: 1. As for the reality of smoking, 98.3% were nonsmokers, and 1.7% were smokers. 2. perception of smoking was so high(4.76), 'smoking in pregnancy is bad for embryo(4.88)' was highest, 'dullness of taste(4.56)' was lowest. 3. In the smoking-perception of age, under 23 years was highest(4.78) and it was not shown statistically significant correlation. 4. In the smoking-perception of the school career, dental hygienist from 4-grade system was highest(4.87) and it was shown statistically significant correlation. 5. In the smoking-perception of working place, it was shown in order of health center(4.84${\pm}$0.30), dental department of general hospital dental hospital, dental clinic and it was shown statistically significant correlation. 6. In the smoking-perception of living place, Dae-jeon Chung-nam, Je-joo was highest(4.83${\pm}$0.30) and Seoul was lowest(4.65${\pm}$0.43). It was shown statistically significant correlation.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.289-301
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• 1994

The purpose of this study was to investigate housewives' perception, interest and consumption of organic food, and to identify the variables influencing on them. The sample was selected from 411 housewives living in Seoul from 1st of September to 20th of September in 1993. Used statistical methods were frequency, percentage, mean, Cronbach's ${\alpha}$, factor analys, ANOVA, Duncan's multiple range test, t-test, correlation, regression analysis and Path analysis. The major results are as follows: 1) Housewives' perception degree of organic food in its variety, easy availability and contribution to health was relatively high level, but price level, reliability and packing condition was somewhat low level. Out of housewives' many images of organic food, taste health care, quality and necessity factors can be implicated. 2) Housewives' interest degree of organic food is somewhat high level 3) Housewives' consumption degree of organic food was relatively low level and was affected by their perception of oraganic food. 4) Frequency to use seasonings was the major independent variable which influenced to housewives' perception degree of organic food, while recognition on enviornmental contamination was the major independent variable which influenced to their interest degree of organic food, and their total perception on organic food was the major independent variable which influenced to their consumption degree of oragnic food. Therefore, it is considered that their total perception to it can decide the demand of organic food 5) Housewives' perception and interest degree of it was the major intervening variable which influenced to their consumption degree of oragnic food.