• Journal of Nutrition and Health
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• 제56권1호
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• pp.112-121
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• 2023

Purpose: Eating behaviors are influenced by food environments, such as availability and/or accessibility of healthy food options. In this study, we examined the relationship between healthy eating-out options and the intention to eat healthily in adults residing in Daqing, China, using an extended theory of planned behavior (TPB). Methods: Data were collected via an online survey conducted from April to May 2021 using a previously validated questionnaire in Daqing. A total number of 308 subjects aged 18-64, either Daqing oilfield workers or their family members were eligible and finally included in the analysis. The relationships among the attributes and the quality of healthy eating-out options, the three major constructs of TPB, and the intentions of healthy eating were examined using multiple linear regression analyses. Results: Subjective norms (p = 0.049) and perceived behavioral control (PBC) (p = 0.000) were significantly related to the healthy eating intention. The quality and attributes of the food served statistically significantly explained the intention to eat healthily. After controlling for age, sex, and body mass index, not the quality but the attributes of food served (p = 0.037), subjective norms (p = 0.016), and PBC (p = 0.000) had a significant relationship with the intention to eat healthily. The model explained 83.7% of the variance. Conclusion: The healthy eating-out choices, along with subjective norms and PBC of TPB, may be a potential determinant of healthy eating intention among Chinese adults living in Daqing, China. Policy implications have highlighted that not only the personal intention to eat healthy foods, but also the available healthy food environment may be important for the choice of healthy options by the population of interest. Therefore, building an environment for healthy eating choices and campaigns aimed at increasing consumer awareness of healthy eating are equally important for a smart eating choice.

• Journal of Nutrition and Health
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• 제54권1호
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• pp.67-75
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• 2021

Purpose: The theory of planned behavior (TPB) was used to investigate how the psychological constructs of attitude, subjective norms, and perceived behavioral control (PBC) affect the individual intention of behaviors in adults. Social support is also important in enabling the stability of healthy eating. This study examined the relationship between three major constructs of TPB as well as social support and the intention of healthy dietary behaviors in adults residing in Beijing, China using the extended TPB. Methods: The study questionnaire was based on previously validated items and an online survey was conducted from October to November 2020. Using a total of 244 Chinese adults in Beijing, multiple linear regression analysis was used to test the relationships between three major constructs of TPB as well as the social support and intention of healthy eating. Results: Among the three major constructs of TPB, subjective norms (p = 0.044) and PBC (p = 0.000) were significantly related to the behavioral intention of healthy eating (p = 0.000), and the model explained 76.6% of the variance of the behavioral intention from the three constructs of TPB included in the multiple linear regression model. The additional inclusion of social support to the model did not increase the explanatory power of the model to describe the behavioral intention of healthy eating. The subjective norms (p = 0.040) and PBC (p = 0.000) were still significant where social support did not explain the variance of the behavioral intention adequately. Conclusion: The subjective norms and PBC may be potential determinants of the behavioral intention of healthy eating in adults residing in Beijing, China. These study results can be used to promote healthy eating in Chinese adults living in urban areas. Large-scale intervention studies will be needed to determine if social norms and PBC predict the actual behaviors of healthy eating in Chinese adults.

• The Journal of Asian Finance, Economics and Business
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• 제6권4호
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• pp.171-177
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• 2019

This study aims to investigate the effect of eating-out types on the acceptance intention of artificial seasoning when consumers eat out at restaurants. Eating-out types considered to be typical when customers visit restaurants, such as the food-exploratory type, health-oriented type, and convenience-seeking type, were studied. Based on the research of previous studies, three eating-out types were selected for the study, which were "food-exploratory", "convenience-seeking", "health-oriented". This study was conducted by AMOS 22.0 with 300 questionnaires, and the Structural Equation Model (SEM) was used for examining the hypotheses as statistical method in this study. As a result, eating-out types such as "food-exploratory" and "convenience-seeking" were found to significantly affect the acceptance intention of artificial seasoning. However, consumers' acceptance intention of artificial seasoning differed depending on their consumption value. The path coefficients from food-exploratory type and health-oriented type to acceptance intention were more significant in the hedonic-oriented group than the utilitarian-oriented group. The results of this study suggest eating-out types relate to acceptance intention of artificial seasoning and provide meaningful implications for consumers' psychological consumption value when they consider artificial seasoning.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.286-294
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• 2009

This study investigated the correlations of five constructs - health concerns, healthy eating practices and attitudes, food choice motives, attitudes toward organic foods - in the formation of behavioral to the purchasing intentions of organic foods. An instrument encompassing health perception, attitudes, habits and personal traits was developed through the comprehensive reviews of the literature and the assured validity and internal reliability of the contents. The questionnaire was administered to the students of three universities at Daegu, Kyungpook province. A total of 288 questionnaires were collected for a response rate of 96.0%. The correlations of five constructs and purchasing intention were tested simultaneously using structural equation modeling. Healthy eating practices and attitudes toward organic foods were found to be the determinants which directly influence the intention to purchase organic foods. Health concerns didn't show direct relation to the purchasing intention of organic foods. The hypothesized path from the health concerns to the purchasing intentions was not supported. The results indicated that food choice motives and healthy eating attitudes should be managed to achieve higher behavioral intention to purchase organic foods.

• Journal of Nutrition and Health
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• 제55권1호
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• pp.188-199
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• 2022

본 연구 결과, 상하이와 안후이성 지역에 거주하는 중국 성인에서 인지된 행동통제력은 과거 건강한 식행동 경험과 관계없이 건강한 식행동의 장단기 행동 의도에 대한 잠재적 결정요인으로 관찰되었다. 이러한 결과는 급변하는 경제 발전 중에서 만성질환 예방을 위해 건강한 식행동의 중요성을 강조하고 있는 중국에서 성인들의 건강한 식행동을 도울 수 있는 근거자료로 활용될 수 있을 것이다. 향후 중국 내 다양한 인구집단에서의 추가 연구나 대규모 조사연구 및 건강한 식행동을 위한 개인의 인지된 행동통제력을 강화하는 영양 중재나 영양교육 등에 본 연구결과가 의미있는 기초자료가 되기를 기대한다.

• 한국조리학회지
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• 제22권7호
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• pp.253-266
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• 2016

본 연구의 목적은 한국 관광객의 중국 길거리음식에 대한 식품위험지각이 중국 길거리음식 시식의도에 미치는 영향과 그 관계에서 푸드 네오포비아의 조절효과를 검증하는 데 있다. 이 관계를 검증하기 위해 로지스틱 회귀분석과 위계적 로지스틱 회귀분석을 적용하였다. 분석 결과는 다음과 같다. 첫째, 식품위험지각 중 위생위험지각이 가장 높게 나왔고, 그 다음으로 신체위험지각, 사회심리적 위험지각이 순으로 나왔다. 둘째, 신체위험지각과 사회심리적 위험지각은 중국 길거리음식 시식의도에 유의적인 부(-)의 영향력이 있었지만, 위생위험지각은 유의적인 영향력이 없었다. 즉, 신체위험지각과 사회심리적 위험지각이 상승하면 시식의도는 유의적으로 낮아졌다. 셋째, 푸드 네오포비아는 위생위험지각과 중국 길거리 음식 시식의도간에 유의적인 부(-)의 조절효과가 있었지만 신체위험지각과 사회심리적 위험지각은 유의적인 조절효과가 없었다. 즉, 푸드 네오포비아가 높은 집단이 낮은 집단보다 위생위험지각이 시식의도에 미치는 부정적 영향력이 높게 나왔다.

• 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.

• 대한간호학회지
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• 제38권4호
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• pp.541-549
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• 2008

Purpose: This study was conducted to determine the predictors of employment intention for mentally disabled persons. Methods: Mentally disabled persons who had participated in rehabilitation programs in one of 16 mental health centers and 9 community rehabilitation centers located in Seoul and Kyunggi province were recruited for this study. A random sampling method was used and 414 respondents were used for final analysis. Data was analyzed by Pearson's correlation, and stepwise multiple regression using the SPSS Win 14.0. Results: The predictors influencing employment intention of the mentally disabled person were observed as employment desire (${\beta}=.48$), guardian's expectation (${\beta}=.26$), professional's support (${\beta}=.23$), financial management (${\beta}=.10$), eating habits (${\beta}=.07$), and quality of life (${\beta}=-.01$). Six factors explained 61.1% of employment intention of mentally disabled persons. Conclusion: The employment intention of a mentally disabled person was influenced by employment desire, diet self-efficacy, guardian's expectation, professional's support, quality of life, financial management and eating habits.

• 한국조리학회지
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• 제9권4호
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• pp.152-162
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• 2003

The study is aimed to find out the factors which have influence on customers' satisfaction from information and prompt them to repurchase, based on the patterns of information seeking which vary according to categories of traditional eating out processed food. 500 housewives living in megalopolis whose age ranges from 20s to 50s are targeted to the research, and the self-report questionnaires were used. and also the analysis on the frequency, t-test, and multiple regression were taken. The summarized conclusion is as following: First, in terms of the patterns of information seeking, consumers, in general, are found more likely to be internal seekers, who seek information based upon their past experience, rather than to be external seekers. Second, the comparison of satisfaction after purchase of the groups categorized by the patterns of information seeking shows that, in terms of traditional eating out processed food, on the contrary to other products, the satisfaction of internal seekers is higher than that of external seekers. Third, in both groups of internal seekers and external seekers, purchase assessment and the evaluation of efforts for information seeking are found to have influence on the intention to repurchase in terms of information seeking, but the influence of used information evaluation is partial.

• 한국식품영양학회지
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• 제22권2호
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• pp.177-184
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• 2009

The study investigated the eating lifestyles of female consumers and whether they influenced weight control behavior. The findings of the study can be summarized as follows. First, the eating lifestyles of the subjects were presented four types: 'active eating life pursuit type', 'safe economical type', 'gourmet type' and 'passive negligence type'. In general, most cases were of the 'passive negligence type'. Second, weight control behavior was analyzed according to eating lifestyle. The results of the analysis indicated that the female consumers of the 'active eating life pursuit type' and 'safe economy type' had high behavior levels in each aspect of weight control attitude, subjective regulation, perceived behavior control, and behavior intention. Third, the 'gourmet type', with a strong preference for taste, and the 'passive negligence type', with fewer eating considerations in general, showed weaker attitudes towards weight control and the recognition of pressure from people around them. As such, the level of consideration for food or eating was correlated with weight control. These findings impliedy that the more active, safer, and economical women are in their general eating style, the stronger they perceive weight control issues.