• 한국식품영양학회지
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• 제30권2호
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• pp.326-335
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• 2017

This study investigates what consumption values affect attitude and behavioral intentions toward a premium lunch box at a convenience store using VAB(Value-Attitude-Behavior) model. The main survey was conducted by a research company by means of an online survey in the form of a self-administered questionnaire. The samples were limited to customers who had tried the premium lunch box before. The survey was conducted in October 2016. The collected data were analyzed by using SPSS 21.0 for Windows and AMOS 21.0. A structural equation model(SEM) was used to verify the proposed relationships among the study variables. Three factors representing the value of the premium lunch box were identified: social & functional value, economic value, and epistemic value. The finding showed that these values had a positive effect on attitude toward the premium lunch box and that attitude had a positive effect on behavioral intentions.

• 한국학교ㆍ지역보건교육학회지
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• 제1권1호
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• pp.61-82
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• 2000

The purpose of this study was to find out the general problems of school food service and to explore a way to improve it, by examining elementary school teacher's consciousness and attitude toward it that gave a big impact on children's development of food habit. For attaining the purpose, the following research questions were posed : 1) What's elementary school teacher attitude toward school food service management? 2) What's elementary school teacher attitude toward school food service effect on children? 3) What's elementary school teacher opinion about how to develop school food service? The subjects of study were 328 male or female teachers who served at elementary school in urban and rural area, including eup, myon, or farming and fishing villages, Kyonggi province. A questionnaire survey was conducted over them. The conclusions were as follows: 1) Teacher Attitude Toward School Food Service Management Concerning food service place, the subjects were more satisfied at food service room(73.3%) than at classroom(23.0%). They responded that food service room was more effective, than classroom, for food transportation, distribution and post-arrangement. Their satisfaction at food service place was significantly different. The older teachers considered personnel management and cooking room's sanitary management to be more efficient, and their age made a significant difference to their consciousness of these things. Many teachers(63.1%) thought the measures to prevent and manage group food poisoning were relatively efficient. The male teachers expressed more affirmative view on the efficiency of school food expense management and menu preparation than female teachers, and there was a significant disparity between male and female teachers. 2) Elementary School Food Service Effect School food service was thought to be very effective for physical growth(74.1%) and physical strength improvement(70.1%). Teachers at smaller school revealed more affirmative response toward school food service effect on correcting an unbalanced diet, and older teachers considered its effect on nutrition knowledge acquisition and learning outcome to be more great. Teachers at larger school put less value on its effect on table manners, and school size produced a significant difference. The number of teachers who thought school food service generally raised parent concern and support for school(36.6%) was a little more than that of teachers who didn't think so(15.2%). And the number of teachers who didn't consider its effect on improving parent food life to be good(29.3%) was slightly more than that of teachers who did. 3) School Food Service Reform Measure What's most urgently needed for better school food service management appeared to be an expansion of facilities concerned, followed by more effective food distribution and transport, cooking room's better sanitary management, more successful food poisoning prevention and management, more effective food expense management, and an increase of food service personnel in the order named. The most effective means of school food service education was found to be a creation of link system to family, followed by a development of school food service education program, a development of teaching materials, an insertion of school food service in curriculum, and teacher education in the order named.

• 동아시아식생활학회지
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• 제14권1호
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• pp.83-91
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• 2004

The purposes of the study was to measure attitude and satisfaction concerning the service quality of university foodservices. The survey was conducted to 500 university students using questionnaires, of which 457 questionnaires were analyzed. A statistical data analysis was completed using SAS programs by the descriptive analysis. The results of the study were summerized as follows: 1) The mean frequencies of visiting the university foodservices per week were higher in males than females. The factor affecting the students on their first choice of the foodservices depended on the distance. The first complaint factor concerning the university foodservices was the taste of foods. 2) The students were not satisfied with the service quality of university foodservices personnels. The actual mean score of the service quality was 3.92 out of 5, but the perceived one was 2.94. Therefore, the satisfaction degree of the service quality was calculated as-0.98. 3) The students were more satisfied with the food quality of contracted foodservice management than that of self-operated one.

• 한국조리학회지
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• 제16권2호
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• pp.330-341
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• 2010

본 연구는 고등학생들의 영양 지식과 식생활 태도 및 식습관을 파악하기 위하여 부천 지역 7개교의 남녀 고등학생 281명을 대상으로 영양 지식 및 식생활 태도 및 식습관에 대한 내용과 식생활 관리자와 BMI지수를 파악하여 각각의 차이와 상관관계를 조사하였다. 분석결과, 식생활 습관에 가장 영향을 미치는 집단은 부모였고, 다음으로는 친구들 집단으로 나타났으며, 영양 지식의 정도는 유의수준 이내에서 여성집단이 남성보다 높게 나타났다. 식생활 관리자에 따른 영양 지식 및 식생활 태도 차이검증결과, 유의적인 차이를 보여 식생활 관리자가 어머니인 경우가 영양 지식이 가장 높게 나타났으며(p<0.01), 식생활 관리자가 어머니인 경우에 가장 규칙적인 식사를 하고 있는 것으로 나타났다(p<0.05). 식생활 관리자에 따른 차이 검증 결과 식생활 관리자가 아버지인 경우에 유의하게 높은 수준으로 식생활 태도로 간식을 가장 선호하고 있는 것으로 나타났으며(p<0.001), 이들 집단은 또한 외식을 선호하고 있는 것으로 나타났다. 또한 상관관계 분석결과 유의수준 이내에서 조사대상자의 영양 지식과 식생활 태도 간에 상관관계가 있는 것으로 나타나, 영양 지식 점수가 높은 학생들이 그렇지 않은 학생들에 비해 비교적 규칙적인 식사를 하며, 과식 및 폭식을 하지 않는 것으로 나타났다.

• 대한영양사협회학술지
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• 제16권1호
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• pp.62-76
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• 2010

This study was conducted to investigate the dietary habits and practices of mothers and their children from 3 to 6 years of age as well as the mother's attitudes about nutrition education. This study focused mainly on two areas: 1) the dietary habits and actual dietary practices of mothers and their children and 2) a mother's perception and need for nutrition education. The results of the regression analysis showed that there was a significant relationship between the dietary habits of mothers and their children's (p<0.05). There was statistical significance in total food frequency intake and the food frequency intake between the mothers and children (r=0.829, p<0.01). The results of the regression analysis showed that the mother's dietary attitude (meal regularity, meal tempo) could positively influence their children's dietary attitude (p<0.01). The mothers showed a high interest in nutrition education; 81.6% of mothers tried to apply nutrition information to their actual dietary life, 77.6% of them recognized the need of nutrition education on preschoolers' dietary life and health, and 75.2% of them wanted to participate in nutrition education program(s) for their children. The percent of mothers that wanted to be offered lectures, food practices and hand-outs were 36.9%, 18.4%, 15.5%, respectively. The combined results of this study showed that mothers sincerely recognize the need for nutrition education and they have a high and deep interest in nutrition education.

• 대한가정학회지
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• 제38권8호
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• pp.85-97
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• 2000

The purpose of this study was to evaluate the dietary attitude and food behavior of elementary, middle and high school students in Korea. The subjects in this study were 7,698 boys and girls in large cities in Korea. The questionnaire was made and distributed to the students to answer the questions. Followings are the results of this study : 1) Father and mother's average ages were 45 and 41 years old, respectively. 2) Most students thought dietary life was more important than clothing or residentary life. Dietary habits such as irregularity of meal, frequencies of skipping meal and of eating out increased in higher grade than in lower grade, and in girls than in boys. 3) Most students, especially in elementary school, recognized that their own bad dietary habbit was unbalanced diet. Irregular meal time and eating too much were also pointed out as problems by middle and high school students. 4) Most students thought that the most effective meal for health was breakfast, but they replied the tartest meal as dinner. 5) Students tended to prefer Korean style food. Cooked rice and kimchi, ramyun, and pizza were ranked the most preferred food when they were hungry. 6) Elementary school students ate meals more regularly than higher grade students, and girls ate meals more regularly than boys. 7) Skipping rate of breakfast was higher than that of lunch or dinner, and the percentage of meal skipping students was increasing with grade elevation. No time to eat or eating between meals was the reasons of irregular meal time. 8) Frequency of dining with family was decreased, but frequency of eating out with friends was increased with increasing grade. The gravity of dining out is increasing rapidly in Korean adolescents. Therefore, nationwide nutrition education policy is necessary to constitute a right dietary environment and a desirable dietary altitude.

• 동아시아식생활학회지
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• 제27권3호
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• pp.257-267
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• 2017

This study investigated the effects of values towards Korea fair trade coffee consumers upon attitudes and behavioral intentions and verified the moderating effects of ethical consumption consciousness between relationships among values, attitudes and behavioral intentions. A total of 283 data were analyzed for consumers of fair trade coffee residing in Seoul. Structural equation models were used to identify the relationship between the variables. As a result of the analysis, Schwartz (1994)'s 30 value items were factored into four areas: openness to change, self-enhancement, conservation, and self-transcendence. The value of 'self-transcendence' showed a significant positive impact on attitudes toward fair trade coffee, whereas 'openness to change' had a significant negative impact. Positive attitude toward fair trade coffee showed a significant impact on intentions to buy fair trade coffee. In addition, a moderating effect of ethical consumption consciousness between attitude and behavioral intention was found. Limitations and future research directions are also discussed.

• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.951-959
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• 2021

The study investigated the effect of food safety knowledge, food safety trust and the factors influencing organic food purchase intention in the 'new normal' of the COVID-19 pandemic. The study employed non-contrived and cross-sectional methods. The data was collected in Malaysia using convenience sampling. A total of 330 valid questionnaires were analyzed using Structural Equation Modelling (SEM) and PROCESS for hypothesis testing. The study revealed a significant relationship involving food safety knowledge on personal attitude, perceived social pressure, and perceived autonomy. Moreover, organic food purchase intention was found to be influenced by personal attitude, perceived social pressure, and perceived autonomy. Interestingly, trust in organic food safety moderated the relationship between perceived autonomy and organic food purchase intention. The study proved valuable for stakeholders and organic food producers to understand the 'new normal' COVID-19 market scenario for a sound understanding of the market and the sustainability of the organic food industry. A new research framework is proposed and validated, related to individual purchase decision in global health issues which is limited in current literature. Hence, the study contributed to a better comprehension of green consumerism mainly in the Asian market.

• 대한지역사회영양학회지
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• 제25권2호
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• pp.126-136
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• 2020

Objectives: This study was performed to examine dietary habits, life stress, and nutrition knowledge among high school students in Gyeonggi area. Methods: A total of 431 high school students (210 males, 221 females) in Gyeonggi area participated in this study from November to December of 2011. The study was a questionnaire-based survey that included dietary habits, dietary attitudes, life stress, and nutrition knowledge. Results: Body weight, height, and body mass index were all higher in male students than in female students (P < 0.001, respectively). For dietary habits, the average score (P < 0.01) and scores for considering combination of food groups (P < 0.05), eating green and orange vegetables (P < 0.05), eating meat, fish, eggs, or beans everyday (P < 0.05), drinking milk (P < 0.001), and eating seaweed (P < 0.01) were higher in male students than in female students. For dietary attitudes, the average score (P < 0.05) and scores for the five items were significantly different between male and female students. Male students showed a significantly lower nutrition knowledge score than female students (P < 0.05). Life stress score of students largely was attributable to academic factors, and female students showed higher stress score for academic, personal, and surrounding environmental (P < 0.05, respectively) factors than male students. Dietary habit score (P < 0.01) and nutrition knowledge score (P < 0.05) in female students as well as dietary attitude score (P < 0.05) in male students were negatively correlated with life stress score. Dietary habit scores in male and female students were positively correlated with dietary attitude score (P < 0.01, respectively). Need for nutrition education was significantly higher in female students than in male students (P < 0.05). Conclusions: This study provides basic information on dietary habits, dietary attitudes, life stress, and nutrition knowledge according to sex and suggests gender-specific practical nutrition education programs to address undesirable dietary habits and attitudes in students with higher stress levels.

• 대한영양사협회학술지
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• 제13권1호
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• pp.73-83
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• 2007

In order to investigate the ecological factors affecting milk intake frequency of adolescents, the questionnaire survey was conducted with 929 middle and high school students living in Chungnam urban area through October and November 2004. The subjects consumed milk 8.6$\pm$6.7 times per week, other beverages 4.4$\pm$4.1 times per week and drinking water 3.7$\pm$2.1 cups per day. Of the students 77.3% took balanced meals, 72.8% ate regularly and 36.2% ate adequate amount. About 61% had breakfast everyday and nearly a half students snacked once a day. Nutritional knowledge scores about milk was 7.2$\pm$1.7 and milk attitude scores was 28.1$\pm$6.5. The subjects spent daily 1.8$\pm$1.1, 1.9$\pm$1.1, and 1.0$\pm$0.5 hours for computer use, TV watching and exercise, respectively. Milk intake frequencies were positively correlated with excercise, snack frequency, meal balance and regularity, breakfast frequency, food attitude score and milk preference, while showed negative correlationships with TV watching and computer use. Intake frequency of fruit-tasted and chocolate milk showed inverse correlation with nutritional knowledge. Subjects without either school store or vending machine took milk more frequently than those with one or both did. Of the correlated variables, milk preference was the most important influencing factor to milk intake frequency according to the stepwise linear regression analysis, which presented other 5 important influencing factors as food attitude, school vending facilities, excercise, snacking frequency and watching TV. In conclusion, the improvement of milk preference is the most important and effective way to promote milk consumption in adolescents. The favorite ways of drinking milk, nutritional benefit of milk, healthy beverage and good snacking should be taught in nutrition education. Also physical activities should be recommended to students rather than watching TV, computer use and vending facilities selling soft drinks should be limited to be established inside school.