• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.154-162
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• 2023

This study investigated the awareness and consumption behavior of 118 vegetarians and omnivores toward plant-based dairy alternatives. The preference and choice attribute questionnaires were compared. Significant differences were obtained between the two groups when considering the purchase experience, preference, and selection attributes of plant-based dairy alternatives. Vegetarians had more experience purchasing plant-based dairy alternative products. In both groups, environmental and animal protection were the major factors that influenced the highest response rate for purchasing plant-based dairy alternatives. The preference score of vegetarians for plant-based dairy alternative products was high, indicating that vegetarianism had a significant effect on their preference for plant-based dairy alternative products. Analysis of selection attributes revealed that price, product weight, appearance, and manufacturer were considered important by vegetarians, whereas nutritional components and labeling, manufacturing environment, composition of ingredients, and taste and texture were considered more important by the omnivores. Results of this study can be used as basic data for the future development of the fast-growing industry producing plant-based dairy alternative products.

• Food Science and Industry
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• v.52 no.1
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Journal of Nutrition and Health
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• v.57 no.2
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• pp.228-243
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• 2024

Purpose: This study aimed to identify the distinctions in dietary and health-related behaviors among Indonesian women who marry Koreans or into multicultural families (MF) and those who marry Indonesians living in Korea (IK) and in Indonesia (II). Methods: The study was performed with 192 subjects using an online questionnaire regarding food choice, dietary and health behavior, and nutrition quotient (NQ). The analysis used Pearson's chi-squared test, the Fisher's exact test, multinomial logistic regression, and the general linear model. Results: The MF group consumed Korean food more than once a day and Indonesian food 1-2 times monthly (p < 0.001). The main challenge for the IK and II groups in consuming Korean food was the presence of pork and the different food flavors (p < 0.001). The MF group tended to have normal body mass index, consumed more vitamin and mineral supplements (p = 0.014), and exercised regularly ≥150 min/week compared to the IK and II groups (p < 0.001). However, the MF group had the highest rate of skipping breakfast (p = 0.040). When evaluating the NQ of the participants, the MF group consumed more vegetables (p = 0.026), mixed grains (p = 0.031), and spicy and salt soups (p = 0.006). The II group consumed more fish (p = 0.005), beans (p = 0.009), and nuts (p = 0.003). The IK group checked the nutrition labels the most (p = 0.005), while their consumption of vegetables, fish, beans, and nuts was lowest. The MF group had a higher balance score, which resulted in a substantially more nutritious food intake compared to the other two groups (p = 0.037). Conclusion: The MF group consumed more vegetables and mixed grains, adequate fish, beans, and nuts, and engaged in longer daily physical activity. However, the IK group had a relatively low-quality diet and nutritional intake status compared to the other two groups, and this needs to be improved in the future.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.369-378
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• 1994

This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than $1{\sim}2$ times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.

• Food Science and Preservation
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• v.31 no.3
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• pp.408-422
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• 2024

This study analyzed the factors that influence menu choices through eye-tracking and questionnaires in menu design. Demographic data of subjects coincided with choosing a menu and eye-tracking data. Hot Crispy Chicken Burger is the most popular menu. The study found that regardless of the selected menu, the menu name (35.5 seconds), price (21.6 seconds), and image (16.0 seconds) were viewed the longest, followed by country of origin (8.81 seconds), calories (4.6 seconds), and special indications (p<0.05). The menu name and image were checked more frequently, while calorie information was checked less often. As a result of analyzing various factors that influence menu selection through, Consumer experience and image greatly influenced menu choices. Therefore, if you want to receive a menu selection, it is considered effective to make good use of the menu name and image. In results of principal component analysis (PCA) by gender showed. Men had the longest price in the fixation duration. But, for females, there was a significant difference in gaze fixation when they took the exam, with menu names and special indications being important selection criteria. Since the results show that selection criteria and information acquisition methods differ depending on gender, this research is thought to be able to suggest directions for menu design.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.303-311
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• 2010

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

• Health Policy and Management
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• v.12 no.4
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• pp.18-33
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• 2002

This study was planned to investigate the difference in the choice of services between western and oriental medicine. Data were collected from 493 outpatients who visited the D hospital by structured questionnare. The results were as follows; The older aged groups, there were the more oriental medicine visitors, significantly Oriental medicine visitor had more experience to use the complementary food than western medicine visitor. In comparison of reason for service choice, the proportion of oriental medicine visitors was higher than western medicine visitor in considering of specialty of institution. In contrast, western medicine visitor had interest to 'newly-developed facility and equipment' and 'convenience and accessibility of service' as factor of service choice. In analysis of evaluation the service experiences, oriental medicine visitors evaluated the oriental medicine highly in 'therapeutic efficacy' and ' less side effect'. But western medicine visitor evaluated the western medicine highly in 'quick effect of therapy' and ' scientific apprach'. We concluded from result that there were difference in service choice behavior between western and oriental medicine visitor. We hope that these information will be applied to planning of consumer-oriented marketing strategy of hospital.

• Journal of Distribution Science
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• v.18 no.2
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• pp.69-77
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• 2020

Purpose - This paper is aimed to analyze the effects of the mandatory closing regulation targeting large retailers, which has been implemented since 2012 to protect small retailers. We examine the changes in consumers' choice of retailers and their purchasing patterns of agri-food following the implementation of such regulation. Research design, data, and methodology - Household spending patterns were identified through the historical data of household food purchase, consumer panel provided by the Rural Development Administration. Clustering was employed to determine the household spending patterns. Moreover, the different household spending patterns before and after the regulation were comparatively studied. The patterns of consumers' choice of retail stores and shopping baskets by the type of retailers, derived from the respective datasets before and after the regulation, were compared to analyze the effects of the regulation. Results -After the regulation, some consumers who used to shop at large retailers before the regulation changed their shopping places to small retailers. However, the product categories that consumers had mainly purchased before the regulation were rarely changed even after the regulation. Conclusions - Although the regulation helped migrate some of the consumers to small retailers, the regulation seemed to have failed to stimulate consumers to purchase the goods, normally bought at large retailers, from traditional markets. In other words, traditional markets are not effective substitutes for regulation-affected retailers.

• ALGAE
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• v.36 no.1
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• pp.51-60
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• 2021

The sea urchin, Mesocentrotus nudus, is widely distributed in North West Pacific regions. It has a substantial impact on macroalgal communities as a generalist herbivore. This study examined various aspects of its feeding ecology, including algal preference, foraging behaviors, and possible effects of past feeding history on its algal preference. We used six common algal species (Ulva australis, Undaria pinnatifida, Sargassum confusum, Dictyopteris divaricata, Grateloupia elliptica, and Grateloupia angusta) from the east coast of Korea as food choice in a series of indoor aquarium experiments. The first choice of starved M. nudus was exclusively U. pinnatifida, followed by G. elliptica and S. confusum. Unlike large urchins, small urchins equally preferred U. pinnatifida and G. elliptica. On the other hand, Undaria-fed urchins preferred to feed only G. elliptica, although its preference slightly differed over time. We then grouped sea urchins into three categories (starved, Undaria-fed, mixed species-fed) to observe 12-days feeding preference as well as early foraging movements. Foraging behaviors of the three groups were distinctively different, although they could not completely reflect the actual consumption. For example, U. australis was highly attractive, but rarely eaten. Undaria-fed urchins seemed to stay with only S. confusum and U. australis. This study demonstrates that M. nudus shows high flexibility in food preference depending on past feeding history and body size. Its foraging behaviors are also affected by past feeding conditions, exhibiting active chemoreceptive movements.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.16-21
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• 2014

The current study examined college students' overall eating behavior and physical activity, highlighting differences between male and female students attending a public university in the southwestern United States. Research findings indicated that many college students did not eat enough fruits, fruit juices, and green salad. Furthermore, the results of Chi-square analysis showed that there were significant differences in consumption amounts of green salad, hamburgers/hot dogs/sausage, and French fries/potato chips between male and female students. Study findings showed that when students were asked about attributes of food/restaurant choice, female students were more concerned about nutritional aspects when they chose the foods compared with male students. In terms of physical activity levels among college students, male students were more likely to participate in sports activities and weight training. On the other hand, female students were more inclined to walking or bicycling.