• The Korean Journal of Community Living Science
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• v.20 no.1
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• pp.51-59
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• 2009

This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.1-19
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• 2003

Organizations should constantly modify and refine the mechanism by which they achieve their purposes- no only by scanning the environmental change and uncertainty, but also by choosing the right strategies. As scanning largely perceived environment, the management need to maintain a systemized perspective on their environment in order to make profitable decisions(strategic choice). Accordingly, this article presents a theoretical framework that top managers or managers of food service organizations can use to analyze their environment as an integrated and systemized whole - a model that take into account the interrelationships among domains of environment and strategic choice. Also, the results of this study will be a guideline for further expanded environmental scanning.

• Korean Journal of Community Nutrition
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• v.17 no.3
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• pp.312-320
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• 2012

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

• Smart Media Journal
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• v.6 no.2
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• pp.50-56
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• 2017

Due to new social environment, expenditure on eating out has increased over the last few year, thereafter the food-tech industries have steadily grown as well. We have studied what variable would affect customer's choices when they plan to eat out or order in. There are two variables are taken into account to prove it. Firstly, it is climate changes, such as an amount of rainfall, snowfall and clouds. Secondly, it is days, such as seasons and holidays. Based on this, we looked up the SikSin user's behaviors patterns, then did analysis of the daily data provided by the Meteorological office. By the end of the study, it turned out that two variables, climate changes and days, both have a strong influence on customer's choices. It is considered that this research outcome will make contributions to small businesses founders who want to take the initiative, marketing managers and people who are engaged in the food-tech industry.

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.431-444
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• 2020

Purpose: The purposes of this study were to understand the health interest of consumers in the United States and Japan and thus understand the motivation of food choices, in order to provide basic data on the country's strategy based on healthy and correct food choices in the future. Methods: A customer survey was conducted in 2019 from October 18 to 31, and it targeted 115 American and 120 Japanese local consumers between the ages of 20- to 64-years-old. Eight questions were formed using General Health Interest. Based on food choice motivation, 27 questions were reconstructed and asked about demographic information. All data were analyzed by SPSS Statistics (ver. 25). Results: Health consciousness was categorized into 2 types: nutrition-seeking type and preference-seeking type. Based on these 2 factors, customers were grouped into 3 clusters: healthy dietary life-seeking group, nutrition balance-seeking group and health indifference group. Food choice motivation was categorized into 4 types: health, efficiency, value, and mood. All 3 groups showed a high tendency for efficiency in common. The results show that consumers want higher satisfaction with their time and money invested in food consumption. It is believed that the focus and investment of market segmentation strategy should be focused on product development, especially for American and Japanese consumers who are interested in health. Conclusion: The results of this study reflect consumer needs that can assist in the selection of healthy and correct foods in the future.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.166-175
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• 2008

The effects of nutrition label education on the perception, nutrition knowledge, understanding and applicability of labeling for 81 5$^{th}$ grade students was assessed. Prior to the education, the students' purchasing behavior of processed food was assessed by self-administered questionnaires. The evaluation of subjects' perception and understanding on nutrition label was completed prior to and following four education sessions utilizing materials developed by Korea Food and Drug Administration and Korea Health Industry Development Institute. More than 90% and 15% of subjects purchased processed food weekly and daily, respectively. Considering the nutrition label became an important factor in food purchases following the education sessions. Perception of the value of nutrition label improved from 2.93 to 3.32, although the belief that nutrition labels contributed to the maintenance of good food intake was not significantly increased. The total nutrition knowledge score increased from 5.47 to 7.14 and understanding nutrients composition table was significantly improved (3.17 to 4.80). The results indicate that a school-based nutrition label education program might be an effective aid for adoption of healthier food choices by children.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.429-437
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• 2020

The paper investigates the antecedents of Organic Food (OF) produce in Vietnam and the intentions and behavior of OF purchasers. A theoretical framework is developed and evaluated by simulation of the structural model. Data was collected from a convenient sample of 222 consumers from Ho Chi Minh City in Vietnam. The selection included 159 (72%) women, who were identified as being the primary buyers of organic food for their family (73%). Findings suggest food hygiene issues and conscientious self-identity as the much beneficial determinants of organic production perceptions. Because of the results in this report, the consideration for food security has gained little research consideration throughout the field of organic produce. Food safety concerns are also related to academics exploring consumer confidence as they might be regarded as one of their aspects in selecting standard, natural or health food products. Findings suggest food security as one of the essential determinants of motivation, while health awareness purports to become the least significant motivation, contrary to observations from certain previous studies. However, it is observed that moral personality-identity influences both perceptions and willingness to buy organic food, stressing that the association of participants with ethical concerns influences their perceptions and eventual choices of consumption.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.48-54
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• 2023

The study explores the impact of nutritional information on calorie prediction and purchase intent. Administered through self-report questionnaires, the research employs two types of stimuli to assess the influence of nutritional information. Hamburger set images, with or without accompanying nutritional details, were randomly presented to simulate the prevalent mobile app environment for fast-food delivery. Respondents were tasked with predicting calorie content and indicating purchase intent on a Likert 7-point scale. Results show a significant difference in calorie prediction based on the presence of nutritional labeling. While consumers expect positive health effects by estimating more exact calorie information with nutritional labeling, it doesn't significantly influence purchase intent. The study also examines consumer awareness and preferences regarding nutritional labeling policies, emphasizing the need for education and promotion. Most participants recognize the necessity of mandatory nutritional labeling in fast-food establishments, especially through delivery applications, to support healthier choices and prevent obesity.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.