• 한국식생활문화학회지
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• 제17권4호
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• pp.446-455
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• 2002

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 동아시아식생활학회지
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• 제17권2호
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• pp.153-163
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• 2007

This study was conduced to identify the preference and intake frequencies of traditional Korean foods by Chinese-Koreans in the Yanbian region of China based on the hometown of the female head of household. Data were collected from 261 Korean housewives living in Yanbian. Twenty-six kinds of daily food items were surveyed. Analysis of variance was used to compare the similarities and differences among the three groups, which were divided according to hometowns in North Korea, South Korea, and China. The results for the traditional Korean daily food preferences showed that housewives born in South Korea are more likely to prefer cereal soup, vegetables soup, and fermented rice punch than housewives from North Korea and China. Considering the intake frequencies of traditional Korean foods, Korean housewives born in China are more likely to eat boiled rice and a bun stuffed with seasoned meat and vegetables, as well as beef and vegetables cooked in a casserole than housewives with hometowns in South Korea and North Korean. In this article, similarities and differences in the preferences and intake frequencies of traditional Korean foods are discussed, and implications for nutritionists as well as food marketers are provided.

• 동아시아식생활학회지
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• 제21권2호
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• pp.155-166
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• 2011

The purpose of this study was to identify determinants for the perception of traditional food and the probability of belonging to the succession group of traditional food. This study also analyzed foods for seasonal custom and strengths as well as direction concerning improvement of traditional foods, while taking the housewives' hometowns into account. Data were collected from 304 housewives living on Baengnyeong island. Regression analysis showed that family income, age, type, years of residence on Baengnyeong island and hometown were significantly related to the perception of traditional food. Among the significant variables, hometown was the most important factor in explaining perceptional differences. Logit analysis indicated that the probability of belonging to the succession group of traditional food was high with low educational level, high perceptional degree, and North Korea as a native country. The results of chi-square analysis proved that foods associated with seasonal custom, strengths and the improvement of traditional food were different between housewives having South Korea and North Korea as a native country. In this article, similarities and differences in the foods associated with seasonal customs, strengths and the direction concerning improvement of traditional foods are discussed, and implications for both nutritionists and food marketers are provided.

• 대한가정학회지
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• 제33권4호
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• pp.121-128
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• 1995

This survey on marketed Kimchi was performed in 455 housewives living in daegu city area and investigated for marketablity and quality improvement of Kimchi. The results obtained as follows : 1. Subjects percepted marketed Kimchi as convenient and economical. 2. The proportion of subjects who has bought the marketed Kimchi products was 68.6%, some factors-ages, academic career, income, family system-were investigated. 3. Subjects bought the needed amount for 1-2days at hygienic store, by one's experiences and prefered Baechu-Kimchi 4. The most urgent improvement for the marketed Kimchi is it's standardization.

• 동아시아식생활학회지
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• 제12권4호
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• pp.280-288
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• 2002

The purpose of this study is finding a solution to increase the consumption of Korean cookies by investigating and analyzing the actual consumption patterns, suggestions fur improvement and preferences for Korean cookies. The data fer this study was collected from 358 housewives living in Daegu province. Results show that 77.4% of housewives in this locale eat Korean cookies on a special day such as memorial service day of ancestors, festive day or party. The frequency of having Korean cookies were significantly different due to the income (p<.05): the higher the income, the more often people had Korean cookies. They usually purchase Korean cookies on the market rather than making them by themselves. The percentile of housewives who have never made Korean cookies before was up to 51.7% Only the housewives over fifty had some experience making the Korean cookies. The number of people who teamed the method fur making Korean cookies from their family elders increased according to their age. The reasons why they buy Korean cookies on the market are as follows: the most frequent answer (45.5%) was the price. 34.5% of the responder리s did not know how to make them. 32.1% replied that the process is too complex and troublesome. The most frequent requests for the market was expanding the diversity and improving the quality. In response to why they want the Korean cookies to be inherited. 68.8% of respondents answered that it is traditional culture. 4.01% of respondents replied that `ssalyeatgangung' is their favorite Korean cookie. 3.90% of them like 'sanja' the best and 3.91% of the housewives preferred yakwa to other Korean cookies. This study shows that the most preferred Korean cookies are yeatganjung, yakwa and sanja

• 과학교육연구지
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• 제32권1호
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• pp.73-84
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• 2008

이 연구의 목적은 구미 지역 주부들의 먹는 물과 물 환경에 대한 인식을 조사하여, 주부들의 먹는 물로서의 수돗물과 수돗물 오염에 대한 생각들을 알아보고자 하였다. 연구 대상은 구미 지역 주부 20명을 대상으로 먹는 물과 물 환경에 대한 질문지를 작성하게 하여 그 결과를 분석하였다. 연구 결과로 첫째, 대상자들은 구미 지역에 영향을 미치는 자연 자원으로서의 먹는 물과 물 환경에 대한 관심이 높았다. 또한 대상자의 35%는 정수기로 정수된 물을 마시고, 30%는 수돗물을 끓여서 마시고 있는 것으로 조사되었다. 수돗물의 안전성에 대해서는 75%였으나, 먹는 물의 안전성은 상대적으로 낮게 인식하고 있었다. 둘째, 주부들은 먹는 물 보전 캠페인과 능동적인 참여가 지역 사회와 연계할 때 더욱 효과적이라고 주장하였다. 더욱이 먹는 물과 물 환경에 대한 지속적인 교육을 통해 먹는 물로서의 수돗물에 대한 인식이 촉진될 수 있다고 하였다.

• 농업생명과학연구
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• 제43권5호
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• pp.33-38
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• 2009

This study purposed to examine how the window display of flower shops affects consumers' buying desire, and for this purpose, we surveyed flower buying customers' interest in window display according to their gender, age, and occupation. The survey was conducted using a questionnaire with flower shop customers in Seoul, Daegu, and Gyeongju. Interest in window display was over 1.5 times higher in women than in men. Among criteria for choosing a flower shop, window display was more important than other factors. With regard to experience of being stopped by unique window display, many of the respondents replied that they had such an experience, and the frequency was higher among women than among men. Among different types of window display, theme-type window display was most effective m stimulating customers' curiosity and buying desire. According to occupation, housewives showed particularly high interest in window display. The results of this study show that the window display of flower shops has a significant effect on consumers' buying desire.

• 한국유기농업학회지
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• 제19권2호
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• pp.145-156
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• 2011

This research targets housewives residing in Daegu among whole consumers. The first step is to divide housewives into two groups, group 1 which has experience of purchasing environment-friendly agricultural products and group 2 which has no experience. Then in the next step, research proceeds to investigate perception, present behavior and future intention of purchasing environment-friendly agricultural products. Based on this, it intends to provide both basic information which is needed for producers and distributors to set their systemic marketing strategy to increase consumption of environment-friendly agricultural products and effective way to vitalize the consumption.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2004년도 학술대회
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• pp.138-138
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• 2004