• Title/Summary/Keyword: food factor

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Transcription factor NF-kB as a potential biomarker of oxidative stress to evaluate antioxidant effects

  • Berg, Robin van den;Sierksma, Aafje;Hendriks, Henk F.J.;Vaes, Wouter H.J.
    • Proceedings of the Korean Society of Toxicology Conference
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    • 2003.05a
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    • pp.25-26
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    • 2003
  • There is increasing interest in the involvement of transcription factors, such as of the transcription factor NF-kB (nuclear factor-kB), in the pathogenesis of various diseases. The involvement ofNF-kB is especially of interest as it is activated by oxidative stress and its activation can be modulated by antioxidant compounds. (omitted)

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Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups (식생활 라이프스타일 그룹에 따른 소금관련 영양지식, 식태도, 식행동 비교 연구)

  • Yoon, Hei-Ryeo;Kang, Nam-E;Kim, Juhyeon
    • Korean journal of food and cookery science
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    • v.32 no.3
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    • pp.333-341
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    • 2016
  • Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.

Undergraduate Students' Coping Behavior in Meal Management with Korean Economic Crisis in 1997 (대학생의 IMF 경제위기를 대응하기 위한 식생활대처행동)

  • Seo, Jeong-Hee;Hong, Soon-Myung
    • Journal of the Korean Society of Food Culture
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    • v.14 no.4
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    • pp.353-360
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    • 1999
  • This paper was developed to determine the university students' coping behavior pattern in meal management with Korean economic crisis in 1997. The data was collected from 544 university students in Ulsan areas. The coping behavior consisted of 26 items which were categorized into 4 factors; (factors were named as related to): 'decrease of intakes factor' ,: 'change to the cheaper choices factor' ,: 'increase of meals at home factor' and 'emphases on quantity sacrificing the quality factor'. Socio-economic variables affected differently the coping behavior in meal management and 4 sub factors. The amount of discretionary expenditure, the status of housing, the monthly household income and gender affected the coping behavior in meal management. The amount of discretionary expenditure and the monthly household income affected the decrease of intakes factor and the change to the cheaper choices factor. The amount of discretionary expenditure and gender affected the increase of meals at home factor and the emphases on quantity sacrificing the quality factor.

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Analysing Foreign Consumers' Perceived Brand Image of Korean Food (외국인의 한식에 대한 브랜드 이미지 분석)

  • Park, So-Hyun;Lee, Min-A;Cha, Sung-Mi;Kwock, Chang-Keun;Yang, Il-Sun;Kim, Dong-Hoon
    • Korean journal of food and cookery science
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    • v.25 no.6
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    • pp.655-662
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    • 2009
  • This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.

A Study on the Relationships between the Attitudes of University Students toward Money and the Attributes of Choosing Family Restaurants (대학생의 금전에 대한 태도에 따른 패밀리 레스토랑 선택 속성에 관한 연구)

  • Jung, Hyo-Sun;Yoon, Hye Hyun
    • Culinary science and hospitality research
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    • v.14 no.2
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    • pp.99-114
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    • 2008
  • The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

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Survey on Recognition and Purchase Decision Factors related to Organic Food in Housewives with Young Children (유아를 둔 주부들의 유기농 식품 구매 인식 및 결정요인)

  • Kim, Byung-Hee;Choi, Keun-Young;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.26 no.2
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    • pp.152-162
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    • 2016
  • This study surveyed recognition and purchase decision factors related organic food in housewives with young children. The most common reason for purchasing was "environmental-friendly" with 47.6%. When checking food labels, "nutritional ingredients" was the most considered (29.5%). Preference levels for organic food were in the following order: grains (26.8%) > vegetables (23.7%) > dairy (16.9%) > root and tuber crops (14.0%) > fruits (6.0%). For awareness of quality of organic food, the highest awareness factor was "safer than normal food" at $3.91{\pm}0.72$. For awareness of confidence in organic food, the highest awareness factor was "good for health" at $4.11{\pm}0.68$. For awareness of satisfaction of organic food, the highest awareness factor was "origin labeling" at $4.02{\pm}0.76$. Regarding awareness of purchasing intention of organic food, the highest awareness factor was "I will purchase organic food as possible as I can" at $4.02{\pm}0.79$. In the correlation analysis, confidence and satisfaction displayed the highest correlation (0.640), and there were other significant correlations between value/purchasing intention (0.586), confidence/purchasing intention (0.560), and satisfaction/purchasing intention (0.575). Further, the analysis showed that among value, quality, and price, only value had direct influence on the purchasing intention.

Effects of Gender and Expenditure on Satisfaction with Foodservice of Western Restaurants (전남지역 대학생의 양식당에 대한 만족도에 미치는 성과 지출비의 영향)

  • Kang, Jong-Heon;Ju, Yeong-Ju
    • Korean Journal of Human Ecology
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    • v.15 no.2
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    • pp.251-259
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    • 2006
  • The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

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The Factors affecting for Sweet Foods Intake of Middle School Students in Incheon Area (일부 중학생의 단 식품류 섭취에 영향을 미치는 요인 분석)

  • Lee, Kwang-Su;Jang, Jae-Seon
    • The Korean Journal of Food And Nutrition
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    • v.28 no.4
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    • pp.658-665
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    • 2015
  • This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

A Study on College Students' Menu Choice Behavior by Food Choice Factor (음식 선택 요인에 따른 대학생의 메뉴 선택 행동에 관한 연구- 대전.충남 지역 대학생을 중심으로 -)

  • Kim, Keun-Jong;Chun, Myung-Sook
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.186-198
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    • 2007
  • Recently, the desire of the students has been changing variously as time passes and its speed is being accelerated. In this respect, this paper aims to demonstrate college students' menu choice behavior. In order to attain the object of this paper, college students in Chung-Nam Province including Daejeon city have been studied. There are many kinds of manu choice factors in food-industry. One of the methods of this study is Khan's food choice factor. The results of this analysis suggest that hypothesis 1-1, the environmental factors for college students were verified as significant effects on menu choice behavior of other people and also hypothesis $1{\sim}2$, self oriented for menu choice behavior showed significant effects. As a result, Khan's food choice behavior should be comparative to each factor focused on diversified environments. And also each factor is not strongly affected in relation to food choice factor. Therefore, students' menu choice behavior will be measured by verifying factors.

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Analysis of the Priority of Attribute on Family Restaurant (패밀리레스토랑 속성에 대한 중요도 분석 -계층화 의사결정 기법의 적용-)

  • Lee Hyeong Seok;Choe Jeong Gil
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.1
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    • pp.1-17
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    • 2004
  • This study analyzed the priority of decision-making attributes considered as the customers select the family restaurant with Analytic Hierarchy Process, which is the method for quantitative analysis. The result of analysis revealed that the food factor in the first stage of evaluation attributes was the most important and in the second stage, an atmosphere factor of place, an affiliated card factor of promotion, a taste factor of food and a kind attitude factor of employee were important respectively.

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