• 한국컴퓨터정보학회논문지
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• 제20권9호
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• pp.11-20
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• 2015

In order to prevent the elderly people from committing suicide attempts, it is necessary to verify attributes that affect the suicide attempts. It is noted that previous studies have focused on qualitative approaches, and simple correlation analyses to determine the attributes related to the suicide attempts in the elderly people. However, such previous approaches had led to insufficient performance when facing with complicated data sets. In this sense, this study suggests an alternative method in which attribute selection techniques are adopted to determine more relevant attributes of the suicide attempts occurring in Korean elderly people. To verify empirical validity of our proposed method, we used Korea National Health and Nutrition Examination Survey (KNHANES) from January 2007 to December 2012. Empirical results proved that the proposed attribute selection techniques showed better predictive effectiveness; 94.4% compared to the simple statistical methods. This study proposes a way to determining the elderly suicide and preventing it to happen.

• 한국식품영양학회지
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• 제32권1호
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• pp.50-60
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• 2019

The importance and satisfaction with the purchasing characteristics and choice attribute of home meal replacement (HMR) products for consumers aged between 20 and 40, or over 50. In addition to identify the factors that must be first considered in the development of HMR products importance-performance analysis. 791 consumers aged between 20 and 40, or over 50, living in Seoul have experience in purchasing HMR participated in the survey. The survey consisted of four sections: The purchasing characteristics of HMR, the importance and satisfaction with HMR choice attribute, and general questions. T-tests and IPA were conducted to compare the groups of consumers aged between 20 and 40, or over 50. The factor analysis show the following results: 0.899 for "convenience", 0.094 for "hygiene", 0.871 for "quality", 0.834 for "taste", and 0.822 for "price". The average score of the importance of the choice attribute when purchasing HMR products 3.50. For consumers aged between 20 and 40, the score 3.49. For consumers over 50, the score 3.52. There is a significant difference "hygiene (p<0.001)", "quality (p<0.05)", and "price (p<0.05)". For consumers aged between 20 and 40, the score 3.72. For consumers over 50, the score was 3.78. There a significant difference only in "hygiene (p<0.05)". The results of the IPA demonstrate that the categories that belong to "Focus here" are "new HMR products" and "diverse HMR products" for all consumers aged between 20 and 40 and over 50. Hence, food companies should endeavor to develop new and diverse HMR products first.

• 한국식생활문화학회지
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• 제22권3호
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• pp.315-322
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• 2007

The purpose of this study was to analyze the factors consumers seriously considered when purchasing HMRs and the difference among the factors according to their demographic characteristics. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling picked 550 of them, who were distributed a questionnaire from March 12 to 30, 2005. Total 451 questionnaires were returned(the return rates were 82%). The validity of the 27 features was examined by factor analysis. There were seven factors identified, and they were labeled considering the meaning of their items as follows: 'Factor 1. food quality,' 'Factor 2. appearance and packaging,' 'Factor 3. convenience and reliability,' 'Factor 4. access,' 'Factor 5. familiarity,' 'Factor 6. positive experiences,' and 'Factor 7. practicality.

• 한국조리학회지
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• 제20권3호
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• pp.22-36
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• 2014

본 연구는 경주지역의 약선요리를 이용한 경험이 있는 소비자들을 대상으로 약선요리 선택속성이 인지도와 고객만족도에 미치는 영향을 분석하고자 하였다. 실증분석을 위해 총 300부의 설문지를 배부하여 부적절한 자료를 제외하고 총 256부의 자료를 본 연구의 표본자료로 사용하였다. 본 연구를 위해 자료처리는 SPSS WIN 20.0 통계패키지를 이용하여 분석하였다. 인구통계학적 특성을 살펴보기 위해 빈도분석을 실시하였고, 변수들의 신뢰성과 타당성을 분석하기 위해 신뢰도분석과 요인분석을 실시하였으며, 가설검증을 위하여 회귀분석을 실시하였다. 연구 결과 첫째, 선택속성은 인지보양과 인지전문성에 영향을 미칠 것이다의 가설검증 결과, 인지전문성에는 영향을 미치는 반면 인지보양에는 영향을 미치지 않는 것으로 나타났다. 둘째, 인지도는 고객만족도에 영향을 미칠 것이다의 가설검증 결과, 인지보양과 인지전문성이 고객만족도에 영향을 미치는 것으로 나타났다. 셋째, 선택속성은 만족에 영향을 미칠 것이다의 가설검증 결과, 서비스속성이 고객만족도에 영향을 미치는 것으로 나타났으나 영양속성과 전문성속성은 영향을 미치지 않는 것으로 나타났다. 따라서 본 연구의 결과를 토대로 다음과 같은 시사점을 도출하였다. 즉 약선요리 전문점의 고객만족도를 높이고 경쟁력을 강화하기 위해서는 약선요리 전문점들의 전문성이 강조되어야 하며 서비스와 영양적인 만족도를 충분히 제공해야할 것이다.

• 대한지역사회영양학회지
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• 제9권5호
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• pp.654-662
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• 2004

The purpose of this study was to assess the structure of the decision and the importance of the attributes in choosing food-related tour program. Questionnaires were developed in three languages- Japanese, Chinese, and English- given to 300 foreign tourists who have visited Korea in 2002. Statistical data analysis was completed using SPSS Win (ver 11.0) for descriptive analysis and conjoint analysis. The results of this study showed that the 'price' was the most important attribute (35.62%) in choosing a hypothetical food tourism program, followed by 'place' (27.35%), 'time' (26.01 %), and 'type of program' (10.22%). With respect to the relative importance values for each attribute by different groups, English- and Chinese-speaking tourists considered 'price' more than other factors, while 'time' was regarded as the most important factor for Japanese tourists. Therefore, it indicated the need to recognize the different needs among tourists and put these factors into consideration in developing the programs.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 대한영양사협회학술지
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• 제25권4호
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• pp.257-268
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• 2019

This study provides basic data on how stress impacts the processed convenience foods purchase attitudes and the selection attributes of housewives. The stress consists of 3 factors, which were housework stress, family relation stress and economic stress. The processed convenience food purchase attitude consisted of 2 factors, which were peripheral influence purchase and conviction purchase. The processed convenience food selection attribute consisted of 4 factors, which were quality, convenience, packaging and price. Factor loading confirmation and reliability test were conducted, and the reliability was confirmed with Cronbach's alpha coefficients for all the factors exceeding 0.5. The high stress levels showed significantly high stress factors of housework, family relations and economic stress (P<0.001). The high stress group was shown to make purchases by recognizing peripheral influences (P<0.01). When the selection properties of processed convenience foods depending on different stress levels were examined, it was revealed that among the three groups, the low stress group least considered the price aspect (P<0.01). After deducting the factors, AMOS (Analysis of Moment Structure) was used to conduct the confirmatory factor analysis for verifying validity. The structural equation model was used to determine the path coefficient. From the processed convenience foods purchase attitude, the peripheral influence purchase had significantly positive (+) effects on convenience (P<0.05). Also, conviction purchase was shown to have significantly positive (+) effects on quality (P<0.05). Housework and family relation stress were shown to have negative (-) effects on processed convenience foods selection attribute, and economic stress was shown to have positive (+) effects, although no significant relationships were revealed.

• 한국조리학회지
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• 제22권8호
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• pp.109-121
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• 2016

This study analyzed the effect of five sub-variables' attribute of HMR: features of information, diversity, promptness, price and convenience, on the consumer purchasing intention. In addition, the regulation effect of positive reviews and negative reviews of consumers' online reviews between HMR selection attribute and purchasing intention was also tested. Results are following. First, convenience feature (B=.577, p<.001) and diversity feature (B=.093, p<.01) among the effect of HMR selection attribute had a positive (+) effect on purchasing intention. On the other hand, promptness feature (B=.235, p<.001) and price feature (B=.161, p<.001), and information feature (B=.288, p<.001) were not significant effect on purchasing intention. Second, result of regulation effect of the positive reviews of consumer's online review between the selection attribute of the HMR product and consumers' purchasing intention, in the first-stage model in which the selection attribute of the HMR product is input as an independent variable, there was a significant positive (+) effect on all the features of convenience, diversity, promptness, price, and information. In addition, there was significant positive (+) main effect (B=.472, p<.001) in the second step model in which the consumers' positive reviews, that is a regulation variable. Furthermore, the feature of price (B=.068, p<.05) had a significant positive (+) effect in the third stage in which the selection attribute of the HMR product that is an independent variable and the interaction of the positive review. However, the feature of information (B=-.063, p<.05) showed negative (-) effect, and there was no effect on the features of convenience, diversity, and promptness. Third, as a result of testing the regulation effect of the negative reviews of consumers' online reviews between HMR product selection attribute and consumers' purchasing intention, in the first-stage model in which the selection attribute of the HMR product was a positive (+) effect on all the features of convenience, diversity, promptness, price, and information. In the second-stage model in which consumers' negative reviews (B=-.113, p<.001) had negative (-) effect. In the third-stage in which the selection attribute of the HMR product and the interactions of the negative reviews was a positive (+) effect with the feature of price (B=.113, p<.01). Last, there was no effect at all on the features of convenience, promptness, and information.

• 한국식생활문화학회지
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• 제33권5호
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• pp.437-443
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• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.