• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.301-308
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• 1997

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

• Culinary science and hospitality research
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• v.4
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.129-139
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• 2017

The necessity of selecting food based on correct information through nutrition ingredients included in the food is being emphasized due to the recent increase in interest of restaurant users in healthy and safe food. This study verified the structural causal relationship among consumer attitude, use reason and health-consciousness regarding nutrition information labeling and their satisfaction and revisit intent. A total of 266 surveys conducted over restaurant users residing in the Busan area was used for the final analysis of the study to attain this study's objective. The suitability of the Structural Equation Modeling and organic causation relationship was verified through the statistics programs SPSS (V 23.0) and AMOS (V 21.0) in order to attain this study's objective, and the control effect of age has been verified. The results showed that a meaningful causal relationship was confirmed in all elements excluding consumer attitude. A control effect was also confirmed in the influential relationship between use reason and satisfaction level. The results of the study suggested that the nutrition information labeling system of restaurants provides practical implications and marketing strategies for restaurant managers and government policy makers.

• Journal of the Korean Home Economics Association
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• v.41 no.2
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• pp.13-29
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• 2003

The purpose of this study is to examine consumer characteristics according to analyze the level of consumer knowledge, skill, and consciousness through the comparison between young-elderly people and elderly people in Cheju. For the empirical analysis, the data was collected 428 consumers from May to June, 1999. The statistical methods for this study were descriptive statistics, t-test, ANOVA, correlation using SPSS Win program. The major findings of this study were as follows; 1) The level of consumer consciousness was very high, but the level of consumer knowledge and consumer skill were low. 2) Drug un, Recall system, Frozen-food management, Indication for consumer knowledge; Planning, Discontent treatment for consumer skill; Responsibility for consumer consciousness area were very low state. 3) Correlation according to Pearson's γ²were positive relationship between all of that consumer knowledge and consumer skill and consumer consciousness areas. 4) Sum of 3 findings were no great difference between young-elderly people and elderly people. From now on, some suggestions from this study how to stress on the consumer knowledge and consumer skill as well as consumer consciousness of the elderly in Cheju.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.27-37
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• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.49-60
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• 2005

In this study, environmental knowledge and consciousness and eco-friendly behavior related to dietary life of middle school students were examined. Male and female students in Gyeongsan and Daegu Metropolitan City were selected for the study. Total of 490 questionnaires were delivered and collected, and 445 of them were analyzed by using SPSS Win Ver 12.0. Percentages of students who checked' don't know the answer' in 20 environmental knowledge assessment questions were $14.4\~41.8\%$, and those who gave correct answer to these responded to how the answer were $40.1\~93.3\%$. The average score of environmental consciousness was 3.45 and that of eco-friendly dietary behavior was 2.9 out of 5. When dietary behavior was divided by three categories, such as food purchasing, eating. and dish washing, the score of food purchasing behavior was 2.7, those of eating behavior and dish washing behavior were 3.0, 3.1, respectively. In the relationship between environmental knowledge. consciousness. and eco-friendly dietary behavior, there was significant positive correlation between howledge and consciousness, but no significant relation between consciousness and behavior. It showed that environmental knowledge and consciousness didn't always lead to eco-friendly dietary behavior. Therefore, education for practical betlavior must be emphasized even though the knowledge and consciousness education on environment are important.

• Journal of the Korean Home Economics Association
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• v.38 no.3
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• pp.59-70
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• 2000

To compare physique classification by body consciousness and anthropometric index, 83 students were chosen from May to June 1998. Anthropometry including weight and height were measured and food frequency was examined by questionnaires. The results are as follows; 1) Average age of the subjects is 20.7, height 160.8cm and weight 51.4 kg. 2) All anthropometric indices and body fat percentage are highly correlated and all anthropometric indices show high and positive correlation with weight, but negative correlation with height. 3) The 55.4-75.9% of subjects were normal range by criteria of BMI and RI respectively, but the 40% of subjects were obese range by the self-consciousness of leanness/obesity. 4) The lean group was thinner in trunk and extremities, taller and lighter than the obese group. 5) When we investigated the groups classified by the body consciousness, the significant differences were found in the physical measurements related with feeling about self-obesity.

• Journal of Nutrition and Health
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• v.25 no.3
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• pp.264-274
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• 1992

The tendency o taking supplements as the means of promoting health status has been increasing. This research was performed to reveal the influence of nutritional knowledge and health-consciousness on taking-supplements and to reveal that of general characteristics and related factors. The data were obtained by self-administering questionnaire and study population was adults aged 18-81 years living in Soul(N=1300) The overall response rate was 70%(N=910) The results can be summarized as follows: 1) A substantial percentage(82.5%) of the subjects used some kinds of nutrient supplements Forth nine percent of respondents used both drug type supplements and food type supplements 2) The main reasons for taking supplements were ; to prevent illness and to treat illness' and ' to recover from fatigue and to give me energy' The main reason for not-taking was 'Because I am Healthy' 3) The factors influencing on taking supplements were sex marital status disease exercise recognition of knowledge and health-consciousness. When the confounders of health-conscious-ness recognition of knowledge and self-estimated score were controlled threr were significant correlations between health-consciousness and taking-supplements.

• The Korean Journal of Food & Health Convergence
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• v.8 no.4
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• pp.1-10
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• 2022

The term "Organic Food" is no longer strange to consumers around the world. Many people are concerned about their safety and health, so they have chosen this safe food. However, the decision to buy this product still faces some difficulties and challenges, such as the high price of organic products, short-time use, supply of products and so on. This study conducted an analysis to investigate the determinants of Danang City consumers' intention to purchase organic foods in Vietnam. The results show that, there are 6 influencing factors, including: subjective norm, food safety & health consciousness, consumer knowledge & environment consciousness, price of the product, availability product and trust in brands and certifications. The study uses a combination of 2 qualitative and quantitative methods. Qualitative methods are used through analysis, evaluation and synthesis of previous studies to build research models and scales for variables. Quantitative method with 250 samples applied SPSS 25.0 to test the scale by Cronbach's Alpha coefficients, to analyze the discovery factor EFA and regression analysis. The findings of the study provide useful information for consumers to buy organic foods and for marketers to increase sale of organic foods in Vietnam in general and Danang city in particular.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.114-127
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• 2016

The study, focused on social commerce food service consumers, attempted to test the relationship between perceived risk and price consciousness, and suggested that perceived risk and price consciousness, the the degree to which price is considered when purchasing goods, affect reuse intention. Through such test results, the study aimed to provide useful practical implications for establishing marketing strategies of companies related to food service social commerce, and those looking into behavioral intentions of social commerce using food service consumers. The subjects of the study were male and female residents of Korea over 2-years of age who have had some experience purchasing a dining out item through social commerce. The social commerce company selected for sampling was Coupang, which was the number 1 shopping App in 2014 based on the number of yearly visitors. A questionnaire-based survey was conducted on respondents who had indicated that they had experience purchasing foodservice goods through Coupang. The results revealed that source risk, privacy risk, psychological risk, and time-loss risk had negative influences on reuse intention. However, social risk and financial risk did not exhibit any influences. Price consciousness had positive influences on reuse intention. The study explored perceived risk and price consciousness as elements to affect continuous use of social commerce of foodservice consumers.