• Korean Journal of Community Nutrition
• /
• v.17 no.5
• /
• pp.579-588
• /
• 2012

This study was conducted to investigate the association among demographic characteristics, lifestyle, food habits, and stress status of 437 males and females aged over 25 years in Chungnam. Overall, the stress status of the subjects was high showing an average of 103 points out of 156 points based on the something scale. Results of the study revealed that marital status, exercise status, and health status had significant relationships with food habits and stress scores. The subjects who were married, had a higher frequency of exercise, and were healthier, had a significantly higher food habit score but a significantly lower stress score compared with their counterparts. Also, food habit scores had a significantly negative relationship with stress scores. Thus, this research showed possible links among healthy food habits, desirable lifestyle, and low stress status. In other words, people who experience a high level of stress may be more likely to have unhealthy food habits, resulting in a poor healthy conditions. These results show that appropriate food habits and adequate dietary management are deemed necessary for people with a high degree of stress. Further in-depth studies are needed to clarify a direct relationship between stress and food habits and to determine the proper diet that may help relieve stress.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.332-341
• /
• 2006

The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.4
• /
• pp.602-612
• /
• 2016

The purposes of this study were to explore food-related lifestyle segments for commercialization of ready-to-eat Korean foods, to identify their demographic characteristics, and to evaluate perceptions and preferences related to Korean foods. The subjects consisted of 266 Koreans and 212 non-Koreans in Seoul, Gyeonggi, and Daejeon, Korea including in Grapevine of the US. Koreans' scores for food-related lifestyle of taste seeking and convenience seeking were significantly higher than those of non-Koreans. Through cluster analysis, four segments for Koreans were identified: health-oriented group, diet-oriented group, rationality-oriented group, and price-sensitive group. The clusters for non-Koreans were classified into four segments: taste-oriented group, rationality-oriented group, diet-oriented group, and convenience-oriented group. Significant differences were detected among the four segments in terms of demographic characteristics. There were significant differences in perceptions and preferences related to Korean foods by food-related lifestyle segments of non-Koreans. Japchae, Bibimbap, and Naengmyeon were selected as the most likely to purchase ready-to-eat food items for Korean clusters, whereas Bulgoggi and Bibimbap were selected for non-Korean clusters. This study shows that food companies wanting to promote commercialization of Korean foods should consider characteristics of each segment of food-related lifestyle.

• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.611-623
• /
• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.587-595
• /
• 2015

The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, 'employee' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C4 'brand preference pursuit' (p<0.001). 'Service process' had a highest point at C1 'safety health pursuit' but lowest point at C5 'effort pursuit' (p<0.001). 'Tangible clue' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C5 'effort pursuit' (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

• The Journal of the Korea Contents Association
• /
• v.8 no.11
• /
• pp.347-355
• /
• 2008

This research has been conducted against Cheong-Ju undergraduate students. A total of 213 questionnaires was used for the data. The first purpose of this research is to analyze eating habits of food-related lifestyle of the students. The second purpose is to classify them into groups depending on their food-related lifestyle. The third purpose of this research is to identify eating out behavior patters among the groups classified by food-related lifestyle. Based on the information obtained from those results, this study would help restaurants have their marketing strategies. From the factor analysis, 6 factors of "popular-oriented group", "health-oriented group", "safety-oriented group", "decoration-oriented group", "tasted-oriented group" and "wellbeing-oriented group" were extracted. Additionally, "safety type group", "passive food groups" and "high-interest in foods group" were classified from the cluster analysis.

• Korean Journal of Clinical Pharmacy
• /
• v.24 no.4
• /
• pp.248-254
• /
• 2014

Objective: It was surveyed how to help patients get better treatment for their disease by making complements based on the survey outcomes when the pharmacists guide how to administer medicine. Methods: A total of 142 gastroesophageal reflux disease (GERD) patients answered the self-answering questions consist of 15 items about their general characteristic, lifestyle and dietary style. The frequency of survey materials was analyzed to find out specific figures of surveyed patient's general characteristic, lifestyle and eating habits. Results: Based on the outcomes on analysis there was no difference between female and male patients. The characteristic based on the age group, as ones grow older, the number of GERD patients also increased. In case on the characteristic in lifestyle, many patients had improper habit to treat GERD. The items were smoking habits, stress control habit, sleeping postures and the way in wearing outfits. In case of postures after having a meal, they had right lifestyle. Patients had improper habit in eating food. They enjoyed pungent food and drinks which can hinder the treatment. In case of the time of having meal, eating habit of meat and vegetables and eating food less than an hour before go to bed, this research showed that they have the right lifestyle. Conclusion: This research indicate that pharmacists give guidance GERD patients to stop smoking that is causative of GERD and guide patients have mental stability, and patients avoid pungent food and drinks such as coffee, soda, chocolates and mint candies.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.562-575
• /
• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.47-58
• /
• 2012

This study, targeting the students of "K" university in Busan City area, was performed to draw the groups by food-related lifestyle types and to identify the correlation between each group's attributes of selecting places to eat out and obesity index. The purpose of the study was achieved by means of the PASW Statistic 18.0(Predictive Analytics Software) which conducted frequency analysis, factor analysis, reliability analysis, t-test, ${\chi}^2$-test, non-hierarchical cluster analysis and ANOVA. It turned out that the male university students were 175.59 cm tall and weigh 69.53 kg on average. And the female university students showed their average height of 162.81 cm and weight of 53.42 kg. When examined by the body mass index(BMI), male students were composed of 1.7% of underweight, 64.6% of normal weight, 19.7% of overweight and 14.0% of obese. As for the female students, 22.9% were classified as underweight, 62.7% as normal weight, 8.5% as overweight and 5.9% as obese. The food-related lifestyle categories were divided into five factors; health seeking type, safety seeking type, mood seeking type, taste seeking type, and western food seeking type. The four attributes of selecting places to eat out included quality of food and service, price reasonableness, accessibility and atmosphere, and experience to have eaten. With regard to food-related lifestyle, the groups were named by cluster 1 [careless diet group], Cluster 2 [health oriented group], and cluster3 [careless healthcare group]. In terms of the correlation between the clusters by food-related lifestyle and their attributes of selecting places to eat out, Cluster 1 had a high mean value in experience to have eaten, Cluster 2 quality of food and service, Cluster 3 accessibility and atmosphere.

• Korean Journal of Agricultural Science
• /
• v.45 no.3
• /
• pp.533-545
• /
• 2018

The aims of this study were to examine whether there are consumer segments that have a propensity to be deal prone in purchasing processed foods and to identify those characteristics of consumers that reflect their deal proneness. Thus, raw data from the Korea Consumer Attitude Survey was analyzed by frequency, factor analysis, and Tobit regression. The major findings are as follows. Individual deal proneness are different according to regional and socio-economic characteristics, and the lifestyle of the consumers also affects deal proneness. Socio-economic variables that have significant impacts on deal proneness for processed foods are residential areas, preferred lifestyle types, sex, age, educational background of the household head and type of store mostly used. With regard to lifestyle, it was found that consumers with a lifestyle that includes convenience, brand pursuit, and convenience are more likely to have a higher degree of deal proneness for processed foods. From the results based on different food groups, it was found that deal proneness for different food groups is affected by the areas, types of sales promotion, and socio-economic characteristics of the consumers. This result suggests that the differences in the consumption of processed foods and deal proneness are indicative for the need to use marketing strategies that consider the characteristics of consumers.