• The Journal of Asian Finance, Economics and Business
• /
• 제4권3호
• /
• pp.75-83
• /
• 2017

This paper examines key determinants and the effect of country-of-origin on customer's purchase intention of functional food and dietary supplement product in Vietnam. Exploratory study was identified to evaluate personal and social factors on customer's buying behavior. Twenty-eight reflective constructs were adapted from literature and designed by using a seven-point Likert scale to facilitate measurement. By using non-probability convenience sampling, data was collected from a survey of 242 Vietnamese who have experienced in buying functional and supplement food. This paper employed partial least square structural equation modeling (PLS-SEM) as a technique employed to analyze the measurement and structural models. The findings provide evidence that social prestige customer perceives and their positive attitude toward functional food which are main factors influencing on consumers' purchase intention. Customer's perceived prestige plays an important role in decision-making process to purchase. The higher social prestige taken up in consumers' mind, the higher consumers' purchase intention is. Moreover, the more positive attitude customer holds toward functional food, the higher consumers' purchase intention. The research results provide useful information in current understanding of what antecedents determine factors influencing customer's intention to purchase functional food and lead to managerial implications for business strategies.

• 한국식품영양학회지
• /
• 제27권6호
• /
• pp.1119-1131
• /
• 2014

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children ($4^{th}$=65, $5^{th}$=50, $6^{th}$=69), while the control group consisted of 135 children ($4^{th}$=40, $5^{th}$=55, $6^{th}$=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

• 한국환경교육학회지:환경교육
• /
• 제13권1호
• /
• pp.122-132
• /
• 2000

The purpose of this study is to survey and analyze the environmental awareness and attitude of elementary school students, adapting the CHEAKS(Children's Environmental Attitude and Knowledge Scale) for Korean elementary students, which is the valid-tested tools for children's environmental awareness and altitude. The subjects are 580 students from 6 elementary schools. The differences of the environmental attitude are surveyed and analyzed by environmental education activities, such as environmental activities in school and “the school forest movement”, and environmental awareness and concern. The results are as followings: First, the subjects replied that the environmental problems are very serious, such as atmospheric pollution(37.6%), water pollution(22.2%) and food waste(16.3%), but they are relatively optimistic of the future environment. Second, the verbal commitment subdomain and the affect domain are evaluated higher than the actual commitment subdomain, and the environmental issues of water, energy and recycling are considered more importantly than other issues such as environmental generals, pollutions and animals. Third, the grade and the sex have little effect on the environmental attitude, but the environmental education activities have great positive effect, such as the experience of environmental camping, the education of saving resources, waste separation and the experience of raising plants and flowers. Fourth, the students with high awareness and concern about the environmental problems have high environmental attitude. Especially, the awareness and concern on the flowers and plants have very strong correlation with environmental attitude, regardless of the subdomains. Finally, the students from the school participating “the school forest movement” have relatively positive environmental attitude. Particularly, the participation of students and the positive approach of the school have positively great influence on the students' environmental attitude in all of 3 subdomains and 6 environmental issues.

• 한국식생활문화학회지
• /
• 제18권6호
• /
• pp.515-526
• /
• 2003

The object of this study was to investigate the relationship between the eating habits of high(4th, 5th, 6th) grade elementary school students and parental behavior characteristics(affection, rational guidance, overprotect and neglect). The parenting behavior scale and demographic variables, eating habits and food frequency were administered to the subjects. In this investigation, the subjects were 396 boys and 337 girls in Chunju city in Korea, 50.1% of the mothers was in the age from 35 to 39 years and 57.8% of the mother had an occupation. Data were analyzed by using a SPSS PS package. Significant differences and correlation among variables were determined by the frequency, $x^2-test$ and pearson's correlation coefficient. Eating habits was significantly influenced by mother's employment status, but was not affected by the levels of mother's education and income. Parental behavior characteristics was significantly related to the children's snacks habits(p<0.05, p<0.01), but have no connection with dietary habits and the eating out. The survey revealed higher percentage of the children who had taken affectionate, reasonable and positively reinforced child care, answered they enjoy meals and the other groups answered they did not. Also frequency of having soup, green vegetables, fruits, dairy products had positive relationship with affective, reasonable rearing attitude, but negative relationship with neglective rearing attitude. And the survey showed children who were reared in overprotect had chocolate, candy and the like in large quantities.

• 한국환경보건학회지
• /
• 제30권2호
• /
• pp.173-183
• /
• 2004

The purpose of the present study was to assess food hygiene and safety knowledge, attitudes, and practices of food-service personnel in school food-service programs and to find factors affecting their knowledge, attitudes, and practices. A self-administered questionnaire was offered to a random sample of 40 kitchen employees in elementary schools in one region of Korea, with 37 completing the survey, a response rate of 92.5%. The survey was carried out over a two-month period (April-May, 2001). Knowledge score of the employees was high with a mean/standard deviation of 4.75/0.32 on a 5.0-point scale. They had significantly lower attitude score (4.55$\pm$0.33) and practice score (4.55$\pm$0.45) compared to the score of knowledge (p＜0.05). Logistic regression analysis showed that (1) the employees＇ education level and work experience in school food-service programs affected their knowledge, (2) age, level of living, monthly income, and housing type affected their attitudes, and (3) monthly income, level of living, housing type, and work experience in school food-service programs affected their practices. Pearson＇s correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.598, p＜0.001). The results indicate that the knowledge, attitude, and practice levels of the employees regarding the food hygiene and safety were better than expected, however, the results suggest a need for the adoption of approaches which take account of socio-economic and environmental influences on behavior to improve and maintain their practice level. The food-handling practices of school food-service employees need to be monitored routinely in order to ensure that safe food is served to our school children.

• 한국식생활문화학회지
• /
• 제32권5호
• /
• pp.437-445
• /
• 2017

This study was conducted to investigate the nutrition knowledge, dietary attitudes, dietary behaviors, smartphone usage-related dietary habits, and health-related lifestyles of higher grade students in elementary school according to risk level of smartphone overdependence. Subjects were 286 fifth and sixth grade students of elementary school in the Siheung and Ansan areas. Data were collected using self-administered questionnaires and analyzed using SPSS v. 20.0. Based on scores of S-scale (smartphone overdependence scale for adolescents), subjects who used smartphone were classified into an overdependence group (ODG, n=52) and a normal group (NG, n=234). The ODG showed a significantly longer usage time than NG on both weekdays and weekends (p<0.001). There were no significant differences in total scores of nutrition knowledge between the ODG and NG. Average total scores of dietary attitude and dietary behavior in the ODG were significantly lower than in the NG (p<0.001). There were higher risks of ODG for skipping meals (OR=8.3, 95% CI=4.027-17.099), changing eating speed (OR=4.4, 95% CI=2.209-8.822), and changing meal amount due to smartphone usage (OR=2.9 95% CI=1.233-6.623). Therefore, education programs are needed to ensure proper dietary behaviors and habits among smartphone overdependent elementary school students.

• 한국지역사회생활과학회지
• /
• 제20권2호
• /
• pp.263-274
• /
• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

• 대한지역사회영양학회지
• /
• 제15권1호
• /
• pp.137-148
• /
• 2010

This study was conducted on 175 child-care teachers, who participated in in-service education, to research the methods to improve child-care teacher's nutrition management capability for infants and children. Investigated results of child-care teachers' nutrition knowledge, dietary attitude status, and needs on nutrition education in child-care centers are as follows: The score of child-care teachers' nutrition knowledge was 10.83 points out of 15, which is about 72%. Total score increased as teachers' age but not significantly different from their career duration, since teachers who have a child-care career less than 5 years acquired 10.91 points, which is higher than 10.64 points of teachers having more than 5 years of child-care career. Teachers' average recognition to the nutrition knowledge was 90.6%, increased significantly by the older they are, and decreased according to the accumulation of their career. The average accuracy of the nutrition knowledge was 79.7%, increased in proportion to the teachers' age. The marks of child-care teachers' dietary attitude were 41.3 points (possible score range 5-50) and 83%, older teachers tended to have more desirable dietary attitude. As indicated by the increment of child-care career, the score of emotional attitude tended to be increased but which of cognitive and behavioral attitude showed a declining tendency. Nutrition information which child-care teachers were mainly interested in were correct selection of food (58.1%), obesity and weight management (52.7%), and nutrient content of food (44.9%). Nutrition education contents which child-care teachers needed were 'nutritious food and menu for child' (72.2%), 'health management of child' (69.2%) and meal management of child (40.2%). Nutrition education methods, which child-care teachers considered as of desirable ones, were cooking class of small scale (31.8%), visiting class at child-care center (26.5%). In consequence, the nutrition knowledge and dietary attitude of child-care teachers were not good and showed different issues by age and career duration. Therefore, it is requisite to intensify nutrition management courses in child-care teachers' qualification and in-service education courses which has actual necessity and suitability based on teachers' age, career, and the type of child-care center, and to disseminate these through public health centers and child-care & education information centers to pursue the efficient balance of nutrition education programs.

• The Journal of Asian Finance, Economics and Business
• /
• 제8권4호
• /
• pp.413-421
• /
• 2021

This research empirically analyzed whether the foods which came from a non-Muslim majority country, such as South Korea, could play an important role in affecting the consumer intention in a predominantly Muslim country. Online survey methods were used to investigate the proposed hypothesis. 318 responses were used for further analysis. Forty-six reflective constructs were adapted from literature and designed by using a five-point Likert scale to facilitate measurement. Estimation models and structural models were examined through SEM-PLS analysis techniques using SmartPLS 3.0 application as the data processing tool. The results showed that religiosity and halal awareness had a positive and significant effect on attitude toward halal labels, including the mediating effect from consumer attitudes towards halal labels which had a positive but insignificant effect on purchase intention. Halal awareness plays an important role for Muslims in the decision-making process for purchasing food. In contrast to the initial hypothesis, the country of origin actually did not have a positive effect on attitudes towards the halal label. In a Muslim-majority country like Indonesia, findings halal food is not difficult, so this research basically is a reminder to marketers to follow those halal principles in implementing their marketing strategies.

• 대한영양사협회학술지
• /
• 제18권2호
• /
• pp.126-140
• /
• 2012

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.