• 한국식품영양학회지
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• 제21권1호
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• pp.87-96
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• 2008

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

• 대한영양사협회학술지
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• 제2권1호
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• pp.1-9
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• 1996

This study was intended to observe the various aspects for the nutritional education, foodservice program and foodeervice management through the survey. The survey conducted for 72 elementary school dietitians in pusan area The results are as follows 1. Foodservice operation school were only 31.8% of all elementary school in pusan 2. Type of foodservice were 84.9% of self-operated foodservice, 3.8% of public foodservice, 1.3% of consignment foodservice. 3. Type of foods purchase were 452% with an open bid. 4. Elementary school student eat to lunch in classroom by 62.3% in pusan. 5. An association of supporter of elementary school organized 86.3 % of food service school in pusan.

• 가족자원경영과 정책
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• 제14권4호
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• pp.239-262
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• 2010

This study looks at the patterns of married women's lifestyles and verifies whether there are differences in their preferences, the will to continue shopping, and the importance of healthy foods. The paper analyzes the relative influence of each lifestyle pattern on the level of satisfaction with healthy foods. The results of the analysis of this study are as follows. To find patterns in the lifestyles of married women ages 20s to 50s, the factors were analyzed and five lifestyle patterns were extracted: health managing type, fashion pursuing type, self-expressing type, family-oriented type, and eco-friendly type. If we examine the purchasing of healthy foods for each lifestyle, women with a self-expressing lifestyle gain more information from news articles, books, and salespeople than from other information sources. Women of the health managing, family-oriented, and eco-friendly types had high purchasing frequencies and amounts. A cluster analysis was carried out to categorize the different groups being investigated into lifestyle types. They were categorized into the four clusters: active multiple-oriented type; fashion, self-expressing compromising type; passive well-being oriented type; and family and health managing type. It has been verified that there are differences among the clusters in terms of the level of importance of products, contributions to health, as well as distribution and management of healthy foods. To be more specific, the level of importance of the products as well as their distribution and management manifested as being higher among the active multiple-oriented type and the family-oriented and health managing types. The level of importance of contributions to health scored high among all groups, except the passive well-being oriented type. The active multiple-oriented type and the family-oriented and health managing types showed a high level of preference and will to continue purchasing healthy foods, while the fashion and self-expressing compromising types and passive well-being oriented type showed a low level of preference and will. In order to find patterns in the level of satisfaction with healthy foods, three factors were analyzed: credibility of labels, contributions to health, and satisfaction with the store. The factors that had the greatest influence on the total level of satisfaction was the credibility of labels for the family-oriented lifestyle; a product's contribution to health for the health managing lifestyle; and the store for the fashion pursuing lifestyle.

• 유통과학연구
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• 제18권2호
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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.

• 대한영양사협회학술지
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• 제29권3호
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• 대한가정학회지
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• 제37권4호
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• pp.41-58
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• 1999

The purposes of this study were 1) to segment the market based on purchase frequency of products such as apparel, food, home electronics, life commodity in department store and low-price retailing, 2) to identify differences among segments in belief and attitude toward each store, purchase frequency of apparel items in each store and demographic variables. The data were collected via a self-administered questionnaire from 274 married women living in Seoul, Korea and analyzed by factor analysis, cluster analysis, one-way ANOVA and x$^2$-test. The results of this study were as follows: First, using cluster analysis on purchase frequency of products in each store, four groups were identified and labeled as department store patronage/ non-purchasers of apparel in low-price retailing(25.2%), purchasers of apparel in department store and low-price retailing(16.8%), low-price retailing patronage(30.3%) and non-purchasers of products in department store and low-price retailing(27.0%). Second, a series of one-way ANOV As revealed significant differences among four segments on beliefs of low-price retailing(four store attributes: price and variety of apparel product, facilities for convenient shopping, promotion, brand-reputation and fashionability of apparel product) and department store(three store attributes: price and variety of apparel product, facilities for convenient shopping and promotion) and attitude toward low-price retailing and department store. Attitude toward each store was yielded using Fishbein's multiattributes model. There were also significant differences among groups in purchase frequency of seven apparel items in low-price retailing and six apparel items in department store, and six demographic and personal variables(age, educational status, type of husband's occupation, monthly income and housing). Finally, the papers discussed manageral implications for each segments as well as theoretical implications.

• 한국식품과학회지
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• 제38권6호
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• pp.773-778
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• 2006

The objective of this study was to evaluate three verocytotoxin-producing Escherichia coli (VTEC) detection kits to detect the presence of VT genes: Doupath Verocytotoxin (GLISA) developed by MERCK, ProsPect Shiga Toxin E. coil (STEC) Microplate Assay (ELISA) developed by Remel, and a polymerase chain reaction method. Our laboratory verified artificially inoculated samples. All three methods could detect very low numbers of VTEC, but VT-PCR had the best sensitivity for VTEC detection. From April through September 2005, 257 ground-beefs from supermakets and traditional markets were examined for the presence of VTEC by polymerase chain reaction immediately after purchase and total viable counts (TVC) were determined. VTEC was isolated from 30 of 257 ground-beefs. A variety of serogroups was found, including 10 stains belonging to the virulence type EHEC, but major serogroups such as O157, O26 and O111 were nor found.

• 한국식품조리과학회지
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• 제20권1호
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• pp.26-33
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• 2004

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

• 한국조리학회지
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• 제20권2호
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• pp.38-53
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• 2014

본 연구는 식사대용으로 떡의 소비촉진과 대중화를 위해 서비스, 품질 향상, 상품개발에 필요한 기초자료를 얻고자 서울지역에 거주하는 20세 이상의 성인 남녀를 대상으로 식사대용으로 전통떡류를 이용하는 현황과 구매에 미치는 선택속성을 분석하였다. 조사는 2013년 9월 23부터 9월 30일까지 약 7일간에 진행되었고 250부의 유효한 설문지를 최종분석에 사용하였다. 본 연구의 분석결과 인구통계학적 특성에서는 성별, 결혼, 연령대, 직업, 월평균 수입, 주거형태 등은 유의한 차이가 없었으나 대졸학력에서는 유의한 차이가 있었고 식사대용으로 전통떡을 구매 할 때에는 맛, 신선도, 매장의 편의성을 중요하게 생각하는 것으로 나타났다. 따라서 식사대용으로서 먹을 수 있는 다양한 상품이 개발된다면 전통 떡의 소비가 대중화되고 활성화될 것으로 기대된다.

• 한국식생활문화학회지
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• 제21권1호
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• pp.57-64
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• 2006

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, $X^2$, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p<0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.