• 동아시아식생활학회지
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• 제17권6호
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• pp.935-942
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• 2007

The purpose of this study was to measure the causal relationships among attitude toward eating seafood, perceived behavioral control (PBC), health involvement, behavioral intention and consumption. A total of 235 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs. The results of the study demonstrated that the structural analysis results for the data also indicated an excellent model fit. Health involvement had considerable effects on attitude and intention, which were statistically significant. The effects of attitude and PBC on intention were also statistically significant. Futhermore, the effects of attitude, PBC, and intention on consumption were statistically significant. As expected, intention had a significant effect on consumption. Moreover, health involvement had significant indirect effects on intention through attitude and PBC. Attitude had a significant indirect effect on consumption through intention. PBC also had a significant indirect effect on consumption through intention. By developing and testing conceptual models that integrated the relationship among variables such as health involvement and attitude, along with seafood consumption behavior, this study approaches a deeper understanding of how perceptions, on the importance of a healthy diet and other factors, influence consumption behavior.

• 동아시아식생활학회지
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• 제17권6호
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• pp.926-934
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• 2007

The purpose of this study was to measure the effects of restaurant service quality dimensions on service value, satisfaction, and behavior intention. A total of 273 questionnaires were completed. A structural equation model was used to measure the causal effects. The results of the study show that the confirmatory factor analysis model presented an excellent model fit. The unrestricted model yielded a significantly better fit to the data than the two restricted models. In the unrestricted model, the effect of reliability on service value was statistically significant. The effects of tangibles and empathy on satisfaction were also statistically significant. As expected, empathy had a significant effect on behavior intention. Moreover, empathy had a significant indirect effect on behavior intention through service value and satisfaction. Restaurants should devote themselves to factors such as reliability in order to improve service value. Also, attention must be given to another important factor, empathy, since this influenced not only satisfaction, but also behavior intention.

• 한국조리학회지
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• 제14권1호
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• pp.21-38
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• 2008

This research aimed to analyze the differences in financial variables classifying chain restaurants. A total of 126 samples were drawn from financial statements for $2001{\sim}2006$. As a result of analysis, there was a significant difference in Pillai's Trace, Wilks' Lambda, Hotelling's Trace, and Roy's Largest Root values at the significant probability value(p<0.05) based on F value in terms of stability among chain restaurants. Difference was found only in current rate and liabilities in ANOVA. There was a great difference in current rate among institutional restaurants, fast food restaurants, and cafeterias. There was a significant difference in Pillai's Trace, Wilks' Lambda, Hotelling's Trace, and Roy's Largest Root values at the significant probability value(p<0.05) based on F value in terms of restaurants' profitability. In ANOVA, difference was found only in net profits to net sales. It was revealed that all factors showed no significant differences in multiple comparison. All multi-variant test statistics showed a significant difference in growth and turnover. ANOVA showed a significant difference in net sales growth rate, net profit growth rate, and total assets growth rate.

• 동아시아식생활학회지
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• 제17권2호
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• pp.266-273
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• 2007

The purpose of this study was to measure the effects of service quality mediating the linkage among food and beverage price, restaurant image and value. A total of 273 questionnaires were completed. MANOVA, ANOVA and ANCOVA were used to measure the mediating effect of service quality on the relationships among food and beverage price, restaurant image, and value. The effects of food and beverage price and restaurant image on service quality and value were statistically significant. As expected, when food and beverage price and service quality were regressed on the value, the service quality was significant and the effect of the food and beverage price was reduced. Moreover, when restaurant image and service quality were regressed on the value, the restaurant image and service quality had a significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between food and beverage price and value, and between restaurant image and value.

• 동아시아식생활학회지
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• 제17권3호
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• pp.304-311
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• 2007

The purpose of this study was to measure the causal relationships among fish consumption behavior, attitude towards fish eating, health involvement, perceived convenience, and age. A total of 235 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs. The results of the study demonstrated that the structural analysis results were an excellent model fit for the data. The influence of age on attitude towards fish eating, health involvement, and perceived convenience was statistically significant. As expected, attitude towards fish eating, health involvement, and perceived convenience had significant effects on fish consumption behavior. Moreover, age had a significant indirect effect on fish consumption behavior through health involvement. Age also had a significant indirect effect on fish consumption behavior through perceived convenience. By developing and testing conceptual models that integrate the relationships among age, psychological variables, and fish consumption behavior, this study may offer a deeper understanding of the complex relationships among the variables. A greater understanding of these complex relationships can improve the managerial diagnoses of problems and the opportunities for different marketing strategies, including product development and marketing communications.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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• pp.110-110
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• 2003

It is well-documented that decreased antioxidant defense system by ultraviolet(UV) irradiation is the most important reason to induce the skin aging, especially photoaging. Chlorogenic acid(CA), a nonflavonoid catecholic compound, is present in the diet as part of fruits, tea, coffee and wine and has been reported to have anti-inflammatory, antimutagenic and anticarcinogenic activities. In this study, we examined the effects of CA on the UV -induced photoaging. Firstly, we investigated the protective effect of CA on antioxidant defense system in HaCaT human keratinocytes after UV irradiation treatment. UV irradiation decreased antioxidant defence enzyme activities of superoxide dismutase, catalase and GSH contents, which were restored by CA. To elucidate the effect of CA, 1% of CA and vehicle were applied to human buttock skin before and after UV irradiation (2MED). CA prevented UV -induced matrix metalloproteinase-1 mRNA expression and procollagen mRNA depression. And CA also increased CD1a(Langerhans cell) expression significantly. Our results suggest that CA has protective effects on UV -induced photoaging by increasing cellular antioxidant defense system. Therefore, CA may be a useful anti-aging agent for cosmetic purpose.

• 한국식생활문화학회지
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• 제22권2호
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• pp.218-224
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• 2007

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

• 한국식생활문화학회지
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• 제22권3호
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• pp.309-314
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• 2007

The purpose of this study was to measure the effects of attitude toward fish eating, Health involvement and convenience on the relationship between fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships between constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The effects of age on involvement and convenience were statistically significant. The effects of age on attitude and consumption was not statistically significant. As expected, the involvement had a significant effect on attitude and consumption. The attitude and convenience had a significant effect on consumption. The effect of involvement on convenience was not statistically significant. Moreover, the attitude, involvement and convenience played a mediating role in the relationship between consumption and age. The involvement played a mediating role in the relationship between attitude and age. The involvement played no mediating role in the relationship between convenience and age. The attitude and convenience played no mediating role in the relationship between consumption and involvement.

• 한국식생활문화학회지
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• 제22권1호
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• pp.70-76
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• 2007

The purpose of this study was to measure the effects of food neophobia, nausea, and learned food aversion on food rejection and appetite. A total of 250 questionnaires were completed. Path analytic model was used to measure the relationships between variables. Results of the study demonstrated that the path analysis result for the data also indicated excellent model fit. The effects of food neophobia on nausea and food rejection were statistically significant. The effect of food neophobia on learned food aversion and appetite was not statistically significant. As expected, nausea had a significant effects on learned food aversion and appetite. Moreover, nausea played a perfect mediating role in the relationship between food neophobia and appetite. Nausea played a perfect mediating role in the relationship between food neophobia and learned food aversion. Learned food aversion played a partial mediating role in the relationship between nausea and appetite. Learned food aversion did not play a mediating role in the relationship between food neophobia and appetite. In conclusion, based on path analyses, a model was proposed of interrelations between variables. It should be noted that the original model was modified and should, preferably, be validated in future research.

• 한국식생활문화학회지
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• 제22권5호
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• pp.590-596
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• 2007

The purpose of this study was to measuring the effects of health involvement, attitude, perceived behavioral control (PBC), behavioral intention on seafood consumption. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effect of health involvement on attitude was statistically significant. The direct effects of health involvement, attitude and PBC on consumption were statistically significant. As expected, attitude, PBC and behavioral intention had significant direct effects on consumption. Moreover, health involvement had a significant indirect effect on behavioral intention through attitude and PBC. Health involvement also had a significant indirect effect on consumption through attitude, PBC and behavioral intention. Attitude and PBC had significant indirect effects on consumption through behavioral intention. In conclusion, based on structural analysis, a model was proposed of interrelations among health involvement, attitude, PBC, behavioral intention and seafood consumption. Other variables(sensory variable, habit, norm etc) may be incorporated to form models that consist of new antecedent and consequence pairs.