• 한국농촌간호학회지
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• 제4권2호
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• pp.79-86
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• 2009

Purpose: This study was conducted to investigate the prevalence of Clonorchiasis and factors related to it among inhabitants of the area near the Sumjin River. Method: The data were collected from December 16, 2008 to January 10, 2009. Participants were 511 people who responded to a questionnaire. The formalinesther sedimentation technique was used to detect Clonorchiasis. The data were analyzed using descriptive statistics, $x^2$-test with the SPSS WIN 14.0 program. Results: The prevalence of Clonorchiasis by stool examination was 21.3%. There were statistically significant differences in prevalence of Clonorchiasis by gender ($x^2$=5.71, p=0.017), habit of eating raw fish ($x^2$=13.26, p<0.001), and alcohol consumption ($x^2$=10.54, p=0.032). The mean score for knowledge on Clonorchiasis was 10.68 (range 0-17) and there was no significant difference between the Clonorchiasis positive group and Clonorchiasis negative group. There were statistically significant differences in intention to change their habits of eating raw fish between Clonorchiasis positive group and Clonorchiasis negative group ($x^2$=26.10, p<0.001). Clonorchiasis positive group's intention was lower than the others. Conclusion: These results suggest that the prevalence of Clonorchiasis still high among the inhabitants in near the Sumjim River. Therefore, an effective management program for Clonorchiasis should be developed and administered.

• 한국식생활문화학회지
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• 제20권2호
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• pp.283-291
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• 2005

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

• 한국가정과교육학회지
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• 제27권3호
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• pp.19-34
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• 2015

본 연구는 초등학생의 기피 식품 중의 하나인 채소류 섭취에 대한 인식 및 섭취 태도를 평가하고 이에 영향을 미치는 환경적 요인을 분석하고자 강원도 소재 초등학교 학생과 그의 학부모 각 410명을 대상으로 설문 조사를 실시하였으며(총 742부, 학생 391, 학부모 351), 본 연구 결과는 다음과 같다. 식사 시 건강 관심도는 학생 64.3%, 학부모 84.9%가 (매우) 관심 있다고 하여 두 그룹 모두 건강에 대한 관심도가 높았다. 아동 46.6%, 학부모 52.4%가 편식을 한다고 하였고, 편식하는 식품은 대부분 채소류로 버섯, 당근, 마늘, 피망, 파, 김치, 호박이나 콩이었다. 편식 여부는 식사 시 건강고려도(p<0.01), 아동의 건강관심도(p<0.05)에 따라 유의적 차이를 보였다. 편식 아동의 70.9%가 편식 개선 의지를 보였고, 건강에 관심이 많은 경우 편식 개선의지도 높았다(p<0.01). 학교급식에 주로 사용되는 20종 채소류에 대한 인지도는 고추, 깻잎, 브로콜리, 배추, 양상추, 시금치, 양배추, 열무, 무, 오이, 피망, 호박은 90%이상이 들어본 적이 있다고 하였으며, 근대, 비름나물과 아욱은 들어보거나 먹어본 경험이 적은 생소한 채소류인 것으로 나타났다. 배추, 무(62.7%), 오이(62.1%), 깻잎(60.4%), 양상추(58.1%), 시금치(54.5%) 등이 자주 먹는 채소류였다. 각 채소에 대한 선호도를 조사한 결과 양상추, 오이, 배추, 깻잎, 시금치, 무에 대한 선호도가 높았고, 마늘종, 쑥갓, 피망, 고추, 아욱은 선호도 순위가 낮았다. 아동과 학부모의 채소류 선호도 사이에는 유의적인 양의 상관관계가 있어(p<0.01, p<0.001) 학부모의 선호도가 아동의 채소류 선호도에 영향을 주는 것으로 나타났다. 아동이 선호하는 채소류 조리방법은 쌈장, 국과 비빔밥이었고, 소금 간을 이용하는 것보다 고추장 무침을 선호하였다. 향이 강한 채소의 섭취에 대해서는 부정적인 태도를, 맛이 없었던 채소는 다음에도 섭취하지 않는다는 응답이 많아 채소의 향과 맛이 없었던 경험은 아동의 채소류 섭취 태도에 영향 미치는 요인임을 알 수 있었다. 먹어본 적이 없는 채소도 먹으려 한다는 응답이 많았으며, 건강관심도(p<0.05), 식사 시 건강 고려도(p<0.001)와 먹어본 적이 없는 채소의 섭취 태도 사이에는 유의적 상관을 보였다.

• 한국유기농업학회지
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• 제21권1호
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• pp.19-31
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• 2013

As a result of analysis on situations of environment-friendly school meals, it was obtained that student's parents were interested in food safety and the importance of sanitary supervision. Many parents responded that environment-friendly school meals increased the health and eating habits of their children. The higher and higher educated parents responded that environment-friendly school meals effected on the children's health positively. Also, the higher educated parents responded that environment-friendly school meals effected on the children's eating habits positively. After the environment-friendly school meals, the item increase to purchase was vegetables by 25% of the consumers who purchase environment-friendly agri-products. The second and third increasing items were respectively fruits and rice. When environment-friendly agri-products were consumpted and influenced positively through school meals, the consumption of environment-friendly agricultural products will be increased. The expansion of environment-friendly school lunch program cannot bring the consumption expansion of environment-friendly agri-products immediately. However, when the persistent promotion and student's parents confidence on environment-friendly agri-products were accumulated and experienced positive effects through school meals, it will give a positive effect on the consumption of environment-friendly agr-products.

• 한국지역사회생활과학회지
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• 제24권3호
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• pp.327-342
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• 2013

The purposes of this study were to explore consumer preference for the types of nutrition label of cereal products and to identify some influencing factors on purchase intention and choice probability of nutrition-labeled products. First, most of the respondents preferred the nutrition fact panel with traffic light-GDA(TL-GDA), while the nutrition fact panel only type and the nutrition fact panel with front-of-package(FOP) type were preferred by few respondents. However, consumers evaluated higher for TL-GDA type and FOP symbol type, while the nutrition fact panel only type was evaluated much lower. Second, consumer preference for label types was partially related with 'eating breakfast' and consumer evaluations of the types of labels for the nutrition fact panel only and the nutrition fact panel with FOP were found to be significantly different by gender. Lastly, both purchase intention and choice probability for nutrition-labeled products were found to be significantly influenced by information search and product attitude. In addition, choice probability was found to be significantly influenced by individual characteristics such as gender and grade. It is necessary to find the relationship between nutrition labels and consumer response as this can help consumers make a better choice of food as well as providing some useful information on consumers to the related parties such as companies and consumer organizations.

• 지역사회간호학회지
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• 제5권1호
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• pp.5-29
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• 1994

In recent years, interests in health promotion have been stimulated by the epidemiological transition from infectious to chronic diseases as lead ing causes of death, the aging of the population, rapidly escalating health care costs, and epidemiologic findings linking individual risk to morbidity and mortality. It is not surprising that the workplace has been targeted as a promising setting for health promotion. In Korea, national attention to the opportunities for workplace health promotion began in the first 1990s. But there is no in depth study to identify the relating factors to the health promotion program in the workplace. The objective of this study is behavioral and physical characteristics to find that in crease the person's risk for a range of health problems and to analysis other characteristics to influence the degree of his/her intention to change health behavior. In addition, this study is purposed to present the process of planning health promotion program in the workplace. To accomplish these objectives, one workplaces was selected. And 363 employees in those workplaces were served as subjects for the study. Major findings in this study are as follows. (1) They have many risk factors such as smoking, drinking, lack of sleep, law rate of regular exercise, irregular eating, stress. (2) Some of the health risk factors such as smoking, drinking, and stress have the negative correlation to the intention to change. (3) Among cognitive and socio-environmental factors, significant predictors to the intention are attitude and social support. (4) In the cluster analysis to segment the target population in to homogeneous unit, three clusters of lifestyle are specified. (5) Smoking cessation and exercise program are planned for the risk group to change their behavior.

• 한국조리학회지
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• 제16권3호
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• pp.14-31
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• 2010

생활양식은 개인의 구매 의도에 가장 막대한 영향을 미치는 요소이다. 최근에 소비자들은 역동적인 환경 변화에 적응해야만 하고, 그를 위해 베이커리 제품이나 기능성 식품에 대해 점점 까다로워지는 경향을 보이고 있다. 구매, 관심, 행동에 있어 구별되는 특징을 발달시킴과 동시에 소비자들의 식생활 유형과 그 유형이 구매 의도에 미치는 영향을 이해하는 것이 중요하다. 이러한 사실에 근거하여 본 연구에서는 소비자들의 행동 양식에 따라 생활양식을 분류하고, 베이커리 제품의 다양성과 질이 소비자의 구매 행동에 어떻게 영향을 미치는지 조사하였다. 설문 대상은 수도권 지역의 30, 40대 주부였으며, AIO(행위, 관심, 의견) 분석법이 생활양식을 분류하고 생활양식과 베이커리 제품의 질과 다양성 사이의 관계 또는 효과를 분석하기 위하여 사용되었다. 생활양식은 합리성 추구형, 실리성 추구형, 편리성 추구형으로 분류되었다. 합리성 추구형의 경우 정보를 가장 관심있는 분야로 선택하였고, 실리성 추구형은 맛을, 편리성 추구형은 편리성을 가장 중요한 항목으로 선택하였다. 흥미롭게도 구매 의도는 제품의 질 자체보다는 베이커리에서 제공되는 서비스에 대한 만족도에 의해 영향을 받는 것으로 나타났다.

• 대한지역사회영양학회지
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• 제25권1호
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• pp.1-12
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• 2020

Objectives: This study investigates the current state of consuming breakfast among elementary school students residing in Malang, East Java, Indonesia, and to identify factors that influence breakfast behavior. Methods: The research model was set up as per the health belief model, and slightly modified by adding the subjective normative factors of the theory of planned behavior. The survey was conducted from July 17 to August 15, 2017 using a questionnaire, after receiving the permission PNU IRB (2017_60_HR). Results: The subjects were 77 boys (49.4%) and 79 girls (50.6%) suffering from malnutrition with anemia (21.2%) and stunting ratio of Height for Age Z Score (HAZ) (11.5%). Furthermore, moderate weakness (14.8%) and overweight and obesity (12.3%) by Body Mass Index for Age Z Score (BMIZ) were coexistent. According to the results obtained for breakfast, 21.8% did not eat breakfast before school, with 18.8% of the reasons for skipping breakfast being attributed to lack of food. Even for subjects partaking breakfast, only about 10% had a good balanced diet. The average score of behavioral intention on eating breakfast was 2.60 ± 0.58. The perceived sensitivity, perceived severity, perceived benefits, and self-efficacy of the health belief model correlated with breakfast behavior. Of these, self-efficacy (β=0.447, R²=0.200) and perceived sensitivity (β=0.373, R²=0.139) had the greatest effect on breakfast behavior. Mother was the largest impact person among children. Conclusions: In order to increase the level of breakfast behavior intention among children surveyed in Indonesia, we determined the effectiveness by focus on education which helps the children recognize to be more likely to get sick when they don't have breakfast, and increase their confidence in ability to have breakfast on their own. We believe there is a necessity to seek ways to provide indirect intervention through mothers, as well as impart direct nutrition education to children.

• 한국식생활문화학회지
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• 제30권4호
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• pp.432-438
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• 2015

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children's Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students' perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students' recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students' motivation for knowing nutrition information of university dining services included health and value interests. Students' knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.

• 품질경영학회지
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• 제51권2호
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• pp.247-261
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• 2023

Purpose: This study investigates the relationship between service compensation, consumer sentiment and revisit intention for service recovery in the Chinese foodservice industry, and the moderating effect of employee authenticity. Methods: Data were collected from people who experienced eating out in a city located in central China, and the hypothesis was verified through multiple regression analysis and hierarchical regression analysis. Results: The results indicate that the specificity of compensation affects both positive and negative emotions of customers, and the activeness of compensation also influences positive emotions of customers. Also, employee autheticity moderates the effect of specificity of compensation on customers' positive emotions. Both positive and negative emotions of customers influences revisit intention. Conclusion: These results show that the role of service compensation is important in service recovery in the rapidly expanding Chinese foodservice industry. In addition, since the sincerity of employees plays an important role in maximizing the recovery effect in the process of service recovery, it suggests that it is important not only to improve services in the quantitative aspect but also in the qualitative aspect through employee training.