• 대한지역사회영양학회지
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• 제9권1호
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• pp.47-57
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• 2004

The study purpose was to investigate the factors related to fast food consumption of university students. Factors were identified using the Theory of Planned Behavior. Based on the pilot study, 18 behavioral beliefs, 7 normative beliefs and 19 control beliefs were identified. Data (n = 269) were analyzed using analysis of variance or $X^2$,/TEX> tests. Subjects were categorized into non-users (27.9%), users (42%) and frequent users ( $\geq$ 2 times/week, 30.1%). Regarding behavioral beliefs, users or frequent users responded more positively on advantages of eating fast foods including ‘taste’ (p < 0.001), ‘making me feel full’(p < 0.001), ‘diverse menus’(p < 0.05) than non-users. Compared to users, non-users responded more positively on the item that eating fast foods leads to eat vegetables less (p < 0.05), and negatively on ‘making me eat more salt’(p < 0.05). Most of the referent groups, parents (p < 0.001), sisters/brothers (p < 0.01), relatives (p < 0.01), friends (p < 0.05), boy/girl friends (p < 0.05) were important sources of influence regarding subjects' fast food consumption. Users or frequent users felt less control over factors or situations that make it consume fast foods (9 out of 19 control beliefs). These factors included; availability issues (p < 0.001), ‘not having other foods on hand’(p < 0.01), ‘others eating together like fast foods’, ‘convenience’, ‘social increase in fast food use’, ‘easy to get fast foods anytime’(p < 0.05). In addition, users of fast foods were more likely to eat fast foods when they don't have time, when they do not like to cook, when they feel hungry (p < 0.05). These results suggest that interventions for university students include strategies to moderate fast food use by modifying behavioral beliefs, suggesting alternative menus and behavior modification techniques, increasing perception of control, and eliciting social support.

• 급식외식위생학회지
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• 제2권2호
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• 대한영양사협회학술지
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• 제27권3호
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• pp.179-190
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• 2021

The high caffeine intake by adolescents has been a concern. The purpose of this study was to examine the awareness and consumption of caffeine-containing foods among 443 high school students using a questionnaire. An analysis of the spending patterns of the students' weekly allowance showed that the amounts spent on purchasing caffeine-containing foods were higher for female students than male students (P <0.001). The scoring of the perception of caffeine was 3.1 out of 5, interest in the caffeine content of food was 2.6, consumption of caffeine-containing foods was 2.6, and usefulness of caffeine-containing foods was 2.7. The awareness of caffeine content in food was significantly higher in females (7.3 out of 11) than male students (6.7) (P<0.01). Approximately 59% of students perceived that the relationship between caffeine-containing foods and health, was harmful, and the experience of side effects after taking caffeine was significantly higher in female students than males. These side effects include heartburn (P<0.001), headache or dizziness (P<0.001), irregular heartbeat (P<0.05), and hands and feet shake (P<0.01). Caffeine-containing foods were purchased at convenience stores (62.1%). The factor considered when purchasing caffeine-containing foods was taste (72.2%), and the use of nutrition labeling for caffeine-containing foods scored 2.0 out of 5 points. When assessing the intake of caffeine-containing foods, the foods consumed more than once a week were in the order of coke, chocolate, chocolate milk, chocolate pie, and chocolate bars. These results suggest that it is necessary to prepare a caffeine-related nutrition guide improvement by sales management, and strengthen food labeling standards for the desirable recognition of caffeine and its safe intake by adolescents.

• 한국응용과학기술학회지
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• 제40권3호
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• pp.547-559
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• 2023

본 연구는 제15차(2019) 청소년건강행태조사의 원시자료를 활용하여 생물-심리-사회 모델을 바탕으로 우리나라 청소년의 편의식품 섭취 경험의 영향요인을 파악하고자 하였다. 연구 결과 생물학적 요인으로 성별, 학년, 아토피 피부염이 주요 요인으로 분석되었으며, 심리학적 요인으로는 스트레스 인지 수준, 우울감 경험, 자살 생각 여부, 주관적 수면충족, 주관적 건강상태, 신체활동, 현재 흡연과 음주 경험이 영향요인으로 확인되었다. 또한 사회학적 요인으로는 영양 및 식이 교육, 아침식사 여부, 학업 성적, 주관적 경제상태, 동거가족 여부가 청소년의 편의식품 섭취 경험에 영향을 미치는 것으로 나타났다. 이러한 결과를 바탕으로 청소년의 건강한 식습관 관리를 위해서는 실효성 있는 영양 및 식이교육 프로그램 제공과 정서적 지지가 필요하며, 가족 구성원을 교육 대상에 포함시키는 등 다각적이고 체계적인 대책마련이 필요하다.

• 대한지역사회영양학회지
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• 제24권6호
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• pp.476-484
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• 2019

Objectives: The rise of one-person households may have consequences for food consumption patterns, and eating habits. This study investigated the home meal replacement (HMR) use and eating habits among adults in their 20s-30s living in one-person households. Methods: A total of 247 adults aged 26-39 years participated in this study. The subjects were divided into three group according to the household type; one-person households (n=80), two-person households (n=49), and multi-family (three and more members) households (n=118). Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and their eating habits were all compared. Results: The mean age of the subjects was 30.5 years, 47.8% were male, and there was no significant difference in age, gender, occupation, and monthly income according to the type of household. The intake frequency of total HMR and ready-to-eat foods was significantly higher in one-person households among the three groups. People in one-person households consumed more HMRs alone, and spent more money to buy HMRs. Undesirable dietary habit scores like unbalanced eating (p<0.05) and eating salty foods (p<0.05) were significantly higher in the one-person households. Among the total subjects, the unbalanced eating scores showed a significant positive correlation with the intake frequency of ready-to-eat foods, while the unbalanced eating scores showed negative correlation with the preference of fresh convenience foods. The scores for eating salty foods showed a significant positive correlation with the intake frequency and preference of ready-to-eat foods and ready-to-cook foods, while there was negative correlation with the intake frequency and preference of fresh convenience foods. Conclusions: Adults in their 20s-30s in one-person households consumed more ready-to-eat foods than those in multi-family households. In addition, people with one-person households had more unbalanced diets and ate more salty foods, and these undesirable eating habits showed a significant positive correlation with the use of ready-to-eat or ready-to-cook foods. These results should be addressed for producing healthier ready-to-eat/ready-to-cook foods and implementing nutrition education for making healthy food choices of one-person households, which are steadily increasing.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.271-280
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• 2005

The purpose of this study was to investigate fast-food consumption and it's nutrient density, and the correlation between subject's characteristics and consumption frequency of fast-foods among middle school students. The questionnaires were distributed to 150 male and 190 female students in Cheongju city. The data were analyzed using SAS and statistics used were percent of frequency, $X^2$-test, t-test, and pearson's correlation coefficient. The main reasons for using fast-food restaurants were 'good taste' and 'convenience'. The major concerns when the subjects choose fast-foods were 'taste ($65.9\%$), price ($20.3\%$) and 'nutrition'($6.0\%$). The consumption pattern of fast-foods go as follows: twice a month ($42.3\%$), once a week ($31.5\%$), and less than once a week. The number of fast food items that the subjects ate for one meal was two ($46.0\%$) or three ($33.2\%$). The most frequently chosen combination of foods for number of two choices was beefburger and cola. The mean average energy intake from fast foods for one meal was 620.7 kcal for male, 504.5 kcal for female. The energy ratio of carbohydrate : protein fat from fast foods was 49 : 14 : 43, which means fat intake is much higher than recommended level ($20\%$). Fiber was appeared to be the lowest on the nutrient density which was $17.7\%$ of the recommended level for Koreans, vitamin C was next ($22.8\%$ for male, $20.1\%$ for female). In mineral, iron was the lowest ($71.8\%$ for male, $67.1\%$ for female), and protein was over $100\%$ for both males and females. Frequency of fast food intake was positively correlated with eating frequency of the salty, the sweets, him, caffeine containing foods, instant noodles, and cookies. In conclusion, frequent consumption of fast foods can lead unbalanced nutrient intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal. Therefore, nutrition education for middle school students should be needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 식품보건융합연구
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• 제9권5호
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• pp.1-5
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• 2023

As the elderly population is rapidly increasing not only domestically but also globally, convenience foods for the elderly population are receiving attention. Therefore, the senior food market continues to grow rapidly both domestically and overseas. In relation to this, this study seeks to explore convenience food preferences through the growth status of the convenience food market and the demand for convenience food among the elderly population. We would like to consider various factors that influence the increase in convenience food consumption among the elderly population. This study uses meta-analysis and systematic literature research to find ways to revitalize the convenience food market targeting the elderly population. As a result of the analysis, it was mentioned that in order to revitalize the convenience food market for the elderly population, it is important to develop products with high nutritional value, suitable for the physical characteristics of the elderly population, and low price, and to consider convenience and accessibility. Through a multifaceted approach, we aim to increase the need for convenient food products that meet the needs of the elderly population, contribute to improving the health and well-being of the elderly, and further efficiently manage the health of the elderly nationally and globally.

• Nutrition Research and Practice
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• 제16권4호
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• pp.517-526
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• 2022

BACKGROUND/OBJECTIVES: The increased consumers' interests in health and food safety have increased the demand for organic foods. Many studies have been performed on consumers' purchase intentions for organic foods and their influencing factors, and various studies have shown that the prices of organic foods and the consumers' willingness to pay are important influencing factors. This study examined the payment value of organic foods and agrifood consumer competency index according to the food-related lifestyles in South Korean consumers. SUBJECTS/METHODS: A cross-sectional analysis was performed using the 2019 Consumer Behavior Survey for Food. A total of 6,176 participants aged 19 to 74 years (male: 2,783, female: 3,393) were included in the analysis. RESULTS: Three factors were extracted by factor analysis (rational consumption-seeking type, convenience-seeking type, and health, and safety-seeking type) to explain the consumers' food-related lifestyles. The results of cluster analysis suggested that consumers were classified into 3 food-related lifestyles as the 'exploratory consumers' (n = 2,485), 'safety-seeking consumers' (n = 1,544), and 'passive consumers' (n = 2,147). Exploratory consumers showed a significantly higher willingness to pay for imported organic foods (P < 0.05). Safety-seeking consumers had a significantly higher willingness to pay for domestic organic foods (P < 0.05). For the agrifood consumer competency index, exploratory consumers had the highest score, followed in order by safety-seeking consumers and passive consumers. CONCLUSIONS: These results provide basic data in understanding consumption tendency for organic foods and agrifoods based on food-related lifestyles of South Korean consumers.

• 한국식생활문화학회지
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• 제37권4호
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• pp.324-334
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• 2022

This study was conducted to provide basic data for product development and marketing strategies for the Thai home meal replacement (HMR) market, to reflect the changing trends in household sizes in Thailand. The results of analyzing the characteristics and differences of HMR consumption behavior between single-person households and multi-person households in Thailand were as follows: It was found that single-person households use HMR to save money and for the convenience in cooking and preparation. In the preference by HMR type, multi-person households showed a higher preference for all types of products than single-person households. Thai consumers, regardless of their household size, mainly use department stores and large shopping malls to purchase HMR, and they most prefer to get information through Internet advertisements. The shelf life, quality, taste, hygiene, and freshness of HMR were the main considerations for their selection. Based on the results of this study, the Thai market requires the development of HMR products that are reasonable in terms of cost and preparation time. In addition, it is necessary to develop products that can satisfy consumer needs, such as nutritional enhancement and therapeutic foods, products that are organic, eco-friendly, cater to various menus, and address the premium segment.