• The Korean Journal of Malacology
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• v.19 no.2
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• pp.89-93
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• 2003

In this study, the food selection of abalone, Haliotis discus hannai, on four various diets, Ulva pertusa, Laminaria japonica, Navicula spp., and artificial diet, was investigated. The abalones in Ulva pertusa and Navicula spp groups had the higher migration rate than the others. The artificial group had the lowest migration rate. As to the growth, Ulva pertusa group had the highest daily increment and the growth rate, which is 120.7 ${\mu}$m and 2.41%. The value of Navicula spp. group is 102.0 ${\mu}$m and 2.04% and that of Laminaria japonica group is 88.7 ${\mu}$m and 1.77%. The lowest one is 81.7 ${\mu}$m and 1.63%, which appeared at the artificial diet group. We suggest that, when breeding Haliotis discus hannai and the diets which is easy to be ingested and digested, as well as contains much nutrient content, should be used. If the artificial diet is used, it should contain low concentration of flesh-eating content.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.975-986
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• 2010

College students represent a substantial market for fast food restaurant companies. In this sense, this research aims (1) to identify the attributes that influence college students' fast food restaurant selection, (2) to analyze how fast food restaurants perform with regards to those attributes using importance-performance analysis, and (3) to examine which attributes influence college students' satisfaction in a fast food restaurant context. Based on a literature review, 13 attributes that influence college students' fast food restaurant selection were derived. Then, using importance-performance analysis, it was found that among the 13 attributes, college students highly considered seven of them. Additionally, data analysis indicated that, currently, fast food companies perform well with regards to these seven attributes. More importantly, according to multiple regression analysis, among the seven attributes, value-related attributes (price, speed, location, and friendliness) were significantly related to college students' overall satisfaction.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.17-26
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• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.37-46
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• 1998

Distribution structure is the link between a society's needs and its industrial responses. A change in distribution structure brings about a consumption structure which may results in considerable changes in lifestyle including food habits. The purpose of this study was to evaluate a effect of change of distribution structure on the food purchase. The survey was carried from May to June, 1997 by way of questionnaire of 407 housewives, aged 23-64 years, in Seoul and the capital area. The questionaire consists of sociodemographic characteristics of the subjects and distribution channel, information route of food selection, acknowledgement and coefficient of utilization of new distribution channel, mainly used distribution channel in food purchase, important factors in food selection, and food purchasing behavior. Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The major findings of this study were as follows; 1) Most frequently used distribution channels in food purchase were supermarket(38.53%), department store(15.23%), discount store(14.05%), a conventional retail market(13.87%), membership wholesale club(8.07%), and a conventional wholesale market(6.53%). 2) The new distribution channels that subjects have ever used were discount store(75.4% of the subject), membership wholesale club(63%), mail order house(32%), outlet store(29.4%), home shopping(10.3%). 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was higher in frequency of new distribution channel utilization. These observations suggest that change of the distribution structure promotes the change of the food purchasing behavior.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.105-111
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• 2017

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.286-298
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• 2009

The purpose of this study is to determine potential associations among consumer preference for American beef, consumers' involvement in selection of desired beef, and their intentions to purchase beef. In order to meet the above purpose, this study surveyed the visitors who shopped at 2 big discount stores selected in each of 3 metropolitan cities(Seoul, Daejeon and Daegu) from July 11 to 13, 2008. Total 278 sheets of the questionnaire were collected and used for final data analysis. As a result, it was found that the consumers responded most sensitively to the safety of food when buying beef but didn't care much about the amount of fat and beef brand. In terms of imported beef, it was found that Australian beef was considered reliable by consumers, and their preference for Korean beef was positively correlated with that for Australian beef. In addition, in regard to the attributes of beef selection, it was found that low involvement group had higher intentions to purchase American beef than high involvement group. In order to determine the potential effects of consumers' involvement in the attributes of beef selection on their intentions to purchase American beef, this study conducted data analysis in control of consumer preference for American beef. As a result, it was found that consumers' involvement in the attributes of beef selection had significant effects on their intentions to buy American beef. And sex was found to be one of the demographic characteristics associated with involvement in the attributes of beef selection, particularly associated with low involvement. Depending on sex, it was found that women had lower preference for American beef than men.

• Korean Journal of Clinical Pharmacy
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• v.25 no.4
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• Food Science and Preservation
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• v.15 no.5
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• pp.617-621
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• 2008

Sequential passes through $Sephadex^{TM}$ columns were used to select phages that displays ligands for dextran ($\alpha$-1,6 linked linear chains) from a phage antibody library. Those phages that bound to the $Sephadex^{TM}$ in each iteration were replicated in E. coli. A phage preparation isolated on the third round selection produced 5.4 nephelos turbidity units (NTU) in a dextran specific immunonephelometric assay, a 2.2 fold higher value than the phage preparation from the first round selection. This phage gave $72\;{\pm}\;10$ normalized intensity (N.I.) in a dip-stick assay against high molecular size dextran (T2000, $2\;{\times}\;10^6) and significantly lower color ($30\;{\pm}\;6$ N.I.) against low molecular size dextran (T10, $10^4$). The presence of an Fab insert in each of these phages was confirmed using a $\beta-galactosidase linked assay and polymerase chain reaction.

• Korean Journal of Community Nutrition
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• v.21 no.4
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• pp.332-343
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• 2016

Objectives: Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT). Methods: Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes. Results: Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events. Conclusions: Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.