• 가정과삶의질연구
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• 제27권2호
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• pp.1-9
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• 2009

The purpose of this study was to investigate the influence of demographical variables(gender and age) and alienation on adolescent's negative emotion-induced eating motivation. The subjects were 389 middle and high school students who lived in Keoungbok. The data were analyzed by t-test, one-way ANOVA and stepwise multiple regression(using SPSS 12.1). Major findings were as follows: 1) There was difference in adolescent's negative emotion-induced eating motivation according to gender, age, and level of alienation. Adolescent's negative emotion-induced eating motivation tended to be higher when adolescent were girl students, or high school students or in higher level of alienation. 2) Alienation was the stronger predictor of adolescent's negative emotion-induced eating motivation than gender and age. 3) There was difference in boy adolescent's negative emotion-induced eating motivation according to age and level of alienation. But there was difference in girl adolescent's negative emotion-induced eating motivation only according to level of alienation. 4) For boy, alienation was the stronger predictor of adolescent's negative emotion-induced eating motivation than age. But for girl alienation was only significant predictor of adolescent's negative emotion-induced eating motivation.

• 산업융합연구
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• 제21권3호
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• pp.75-82
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• 2023

본 연구는 간호대학생의 부모 애착과 식습관의 관계에서 동기의 매개효과를 확인함으로써 올바른 식습관 형성을 위한 중재 방안 마련에 기초자료를 제공하고자 시도되었다. 연구의 대상자는 간호학과에 재학 중인 학생 총 125명이다. 자료는 SPSS/WIN 26.0, AMOS 26.0 프로그램을 사용하여, 기술통계, Pearson's correlation, 경로분석을 이용하여 분석하였다. 연구 결과, 식습관과 자율적 동기, 부모 애착은 정적 상관관계가 있었고 통제적 동기는 자율적 동기와 정적 상관관계가 있었다. 부모 애착은 자율적 동기와 식습관에 유의한 직접적인 정적 영향을 주고, 자율적 동기는 식습관에 유의한 직접적인 정적 영향이 있는 것으로 나타났다. 부모 애착과 식습관의 관계에서 자율적 동기의 매개효과는 유의하였다(𝛽=.09, p=.003, 95% CI: 0.29~0.19). 그러므로 향후 연구에서는 바람직한 식습관 형성을 위해서는 부모 애착과 더불어 자율적 동기를 강화할 수 있는 프로그램 전략을 개발할 필요가 있다.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 한국식생활문화학회지
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• 제39권2호
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• pp.106-118
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• 2024

This study examined whether the perceptions of the theory of planned behavior (TPB) and individual and environmental factors related to healthy eating changed after the COVID-19 pandemic among adults living in Daqing, China. Data were collected through two rounds of online surveys conducted from April to May 2021 and from March to April 2023, using a questionnaire previously validated for use in Daqing. Using the snowball sampling method, 571 adult participants were recruited, most of whom were Daqing oilfield workers or members of their families. Multiple linear regression analyses were used to determine if the differences in the perceptions of the TPB and dietary environments exist during and after the pandemic after controlling for potential confounders. Scores of several subcomponents of TPB and mean scores of longterm intentions increased but scores of subcomponents and overall mean of motivation decreased after the outbreak. Multiple linear regression showed that only motivation for healthy eating decreased after the pandemic. Influenced by the pandemic, people increased their healthy eating behaviors. Nevertheless, as the pandemic subsided and the pace of life accelerated, people tended to choose convenient foods over healthy options. Consequently, the motivation for healthy eating has declined post-pandemic compared to during the pandemic.

• 한국식품조리과학회지
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• 제22권2호
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• pp.213-221
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• 2006

Although motivation and information search have both been studied continuously and separately as important marketing strategies, the relation between cause and effect has received little research attention. Therefore the objective of this study was to research the causal relationships between motivation and information search method. Frequency analysis and reliability analysis, factor analysis, and SEM(Structure Equation Model) were adopted to analyze the data. Motivation was divided into 5 factors which significantly influenced information search method. Factor 1, 'Reception and congratulation', influenced information search positively through 'newspaper, magazine', and 'word of mouth' but negatively through 'TV-advertising' and 'Flyer, Press copy'. Factor 2, 'Change of dietary life', influenced positively 'TV-advertising'. Factor 3, 'Economic saving', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' Factor 4, 'Preference motivation', influenced negatively 'word of mouth' Factor 5, 'Advertisement and companion's need', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' but negatively 'TV-advertising' As a result, customers appeared to choose various information search methods according to their eating-out motivation. 'The e-mail's advertising', and 'word of mouth' are popular among customers' information search methods. Therefore, food-service corporations need to try eliminating negative images of various advertisements and activate positive word of mouth marketing, promotion through internet.

• 한국콘텐츠학회논문지
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• 제20권7호
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• pp.534-546
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• 2020

먹방과 쿡방의 유행과 함께 음식 관련 콘텐츠가 다양한 포맷으로 변화하면서 인기가 지속되고 있는 상황에서 수용자의 개인적 성향 변인이 콘텐츠의 이용 동기와 선호도에 어떤 영향을 미치는지 알아보고자 하였다. 혼밥 경향, 음식 관심도, 공감 능력을 개인적 성향 변인으로 설정하였고, 음식 콘텐츠는 속성에 따라 6가지 유형으로 세분화하여 각각의 선호도를 살펴보았다. 주요 연구결과는 첫째, 음식 콘텐츠 특징이 반영된 동기로 식도락적 감각 쾌락과 음식 보는 쾌감 동기가 추출되었다. 둘째, 음식 콘텐츠 이용 동기에 가장 영향을 미치는 성향 변인은 음식 관심도인 것으로 나타났다. 셋째, 이용 동기에 따라 음식 콘텐츠 선호도가 다른 것으로 나타났고, 혼밥 경향, 공감 능력도 영향을 미치는 변인인 것으로 나타났다. 음식 콘텐츠를 선택하고 이용하는데 영향을 미치는 변인을 콘텐츠 유형별로 탐색해 본 결과가 콘텐츠 제작 과정에서 목표 수용자 층에 맞는 경쟁력 있는 요소를 개발하는데 도움이 될 것으로 기대한다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.548-553
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• 2005

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.324-336
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• 2022

본 연구는 한국과 중국 소비자의 외식동기와 방문외식, 배달-테이크아웃 소비선택 간의 관계에서 코로나19로 인해 소비자들이 느끼는 대인접촉 불안감의 조절효과를 조사하고자 하였다. 한국소비자의 외식동기가 외식선택에 미치는 영향에서 대인접촉 불안감의 조절효과를 검증한 바, 대인접촉 불안감은 이성적동기가 방문외식에 미치는 정적 영향을 약하게 하는 조절효과가 있는 것으로 나타났다. 중국 소비자의 외식동기가 외식선택에 미치는 영향에서 대인접촉 불안감의 조절효과를 검증한 바, 이성적동기가 방문외식에 미치는 정적 영향은 약하게 하고, 감성적동기가 방문외식에 미치는 정적 영향은 강하게 하는 조절효과가 있는 것으로 나타났다. 또한 대인접촉 불안감은 이성적동기가 배달에 미치는 정적 영향은 강하게 하고, 감성적 동기가 배달에 미치는 정적 영향은 약하게 하는 조절효과가 있는 것으로 나타났으며, 감성적동기가 테이크아웃에 미치는 정적 영향은 강하게 하는 조절효과가 있는 것으로 나타났다.

• 산경연구논집
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• 제9권2호
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• 대한영양사협회학술지
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• 제25권3호
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• pp.188-198
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• 2019

This study examined the subjective health recognition, motivation, selection property, consumption realties, and generalities of elderly people eating out. The ratio of women eating out in those over 60 years of ages was high and people in that age group ate out most actively. The score of convenience-oriented, gourmet-oriented, and dignity-oriented of the selection property for eating out increased with increasing frequency and expenditure for eating out. With increasing age, a negative (-) relationship with a decrease in the safety-oriented score of the selection property for eating out was predicted. As the number of days eating out increased, a positive (+) relationship with an increase in the safety-oriented score of the selection property for eating out was observed. As the scores of physical and social health perception increased, a positive (+) relationship with an increase in the gourmet oriented score was observed. Based on the results, various research on the relationship between the health recognition and eating out behavior of those over 60 years of age are required.