• 동아시아식생활학회지
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• 제16권5호
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• 한국의류학회지
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• 제33권9호
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• pp.1419-1429
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• 2009

This study tests the validity of the Susceptibility of Global Consumer Culture (SGCC) Scale that is composed of three dimensions, conformity to consumption trend, quality perception, and social prestige, on Korean consumers. The study also identifies the relationships with consumer susceptibility to interpersonal influence and attitude toward purchasing global fashion brands. Utilizing the convenience sampling method, college students aged over 20 living in the Seoul metropolitan area were selected. Three hundred questionnaires were used in the statistical analysis, exploratory and confirmatory factor analysis, paired t test, and path analysis using structural equation modeling. Confirmatory factor analysis revealed that the SGCC scale measured by three dimensions fit well for young Korean consumers. Path analysis showed that identical conformity positively influences all three dimensions of the SGCC scale and that informational conformity positively influences purchasing intention toward global fashion brands. Among the three dimensions of SGCC, quality perception and social prestige positively influence purchasing intention toward global fashion brands.

• 한국의류학회지
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• 제47권5호
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• pp.804-821
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• 2023

This study examines current trends and perceptions of veganism and vegan fashion in Korea, China, and the United States. Using big data tools Textom and Ucinet, we conducted cluster analysis between keywords. Further, frequency analysis using keyword extraction and CONCOR analysis obtained the following results. First, the nations' perceptions of veganism and vegan fashion differ significantly. Korea and the United States generally share a similar understanding of vegan fashion. Second, the industrial structures, such as products and businesses, impacted how Korea perceived veganism. Third, owing to its ongoing sociopolitical tensions, the United States views veganism as an ethical consumption method that ties into activism. In contrast, China views veganism as a healthy diet rather than a lifestyle and associates it with Buddhist vegetarianism. This perception is because of their religious history and culinary culture. Fundamentally, this study is meaningful for using big data to extract keywords related to vegan fashion in Korea, China, and the United States. This study deepens our understanding of vegan fashion by comparing perceptions across nations.

• Journal of Nutrition and Health
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• 제54권3호
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• pp.305-320
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• 2021

Purpose: This study analyzed the dietary patterns of Central Asian immigrant workers (Mongolia, Kazakhstan, Uzbekistan, and Kyrgyzstan) living in South Korea to determine the food acculturation and how their dietary practices have changed after immigration. Methods: Self-administered questionnaires were completed by 186 Central Asian immigrant workers living in South Korea. A food frequency questionnaire (FFQ) was used to obtain information on the consumption frequency of 22 food items before and after their immigration to Korea. Results: Central Asians switched to Korean meat consumption patterns, which consume mainly pork, chicken, and beef, showing a decrease in the intake of beef and lamb and an increase in that of pork. Their consumption of Namul (cooked vegetable), Kimchi, rice, and marine products increased while that of potatoes decreased during acculturation to Korean food culture. Positive changes were observed in Mongolians' eating habits. Their meat-based diet turned into a healthy one in which nutritional balance was achieved by consuming the various food groups. Negative dietary changes were also observed; intake of instant foods and coffee increased while black and green tea consumption decreased. Intake of Namul (p < 0.01), Kimchi (p < 0.01), rice (p < 0.001), ramen (p < 0.001), pork, chicken (p < 0.01), fish (p < 0.01), seafood (p < 0.001), and coffee (p < 0.001) increased significantly in the group that responded and their health improved after moving to Korea. This result suggests that health improved among those who were well settled in Korea and ate the various food groups. Conclusion: These findings can help understand the acculturation process to Korean food culture and provide a basis for developing policies to help them adjust to Korean food culture.

• 지식경영연구
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• 제21권3호
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• pp.161-176
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• 2020

디지털 시대를 맞아 다양한 제품들이 디지털 형태로 출시되어 왔다. 디지털 제품 등장 초기에는 개별 디지털 파일 형태의 제품들이 등장하였고 사용자들은 각각의 제품을 개인 디바이스에 다운로드하는 방식으로 소비하였다. 네트워크 기술의 발전으로 소비자들은 '스트리밍'이라는 형태의 디지털 제품을 소비하기 시작했다. 스트리밍은 인터넷 네트워크를 통해 소비하는 '접속 기반 소비 형태'로 제공되는 서비스이다. 스트리밍 서비스의 등장으로 소비자들은 개별 파일을 다운로드하지 않고 개인 디바이스에 네트워크를 연결하여 제품과 서비스를 사용할 수 있게 되었다. 영구적인 소유가 불가능하다는 점에서 접속 기반의 디지털 제품들은 다운로드 기반 컨텐츠와 같은 전통적인 소유 기반 디지털 제품과 구별된다. 이에 본 연구에서는 개인들의 디지털 제품에 심리적 소유감이 소비 방식에 따라 어떻게 달라지는지 분석하였다. 분석 결과 개인들은 소유 기반 디지털 제품에 비해 기반 디지털 제품에 더 낮은 심리적 소유감을 느낀다는 사실을 확인하였다. 본 연구는 관련 분야에 이론적 실무적 함의를 제공한다.

• 한국학교보건학회지
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• 제34권1호
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• pp.53-61
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• 2021

Purpose: The purpose of this study was to investigate the affect of eating behaviors on subjective health of multi-cultural adolescents in South Korea. Methods: This study is designed as cross-sectional. Using the statistics from the 15th (2019) Korea Youth Risk Behavior Web-based Survey, multiple logistic regression analysis was conducted. Overall, 711 multi-cultural adolescents were included in the analysis. Results: When analyzing the factors affecting the subjective health status of multi-cultural adolescents, normal body mass index (OR: 0.56, 95% CI: 0.35~0.89) and milk consumption (OR: 0.54, 95% CI: 0.35~0.83) showed a lower risk of being unhealthy, while skipping breakfast for 5 days (OR: 1.97, 95% CI: 1.33~2.93) and convenience store food consumption (OR: 1.59, 95% CI: 1.05~2.40) showed a higher risk of being unhealthy. Conclusion: It is necessary to form positive eating habits that influence the subjective health perception of multi-cultural adolescents. Therefore, appropriate dietary education and systematic support should be provided for multi-cultural families.

• 한국치위생학회지
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• 제15권6호
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• pp.963-971
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• 2015

Objectives: The purpose of the study is to investigate the relationship between health factor, oral health factor and revalence of depression in Korea elderly by data from the 5th Korea National Health and Nutrition Examination Survey(KNHANES) 2012. Methods: The subjects were 10,938 elderly over 65 years old by rolling survey method and data were extracted from the 5th Korea National Health and Nutrition Examination Survey(KNHANES) 2012. Data of 1,421 elderly were finally selected and analyzed using kstrada. The questionnaire consisted of socio-demographical characteristics of the subjects, health factors, oral health factors and depression. The oral health factors included subjective perception of oral health, alcohol consumption, exercise, smoking, and toothache. Results: Health factors influencing on the prevalence of depression were subjective health(p<0.001), stress(p<0.001), and alcohol consumption(p<0.05). Oral health factors related to the prevalence of depression were subjective oral health(p<0.05), annual dental checkup(p<0.01), and speaking problem(p<0.01). Conclusions: It is necessary to develop the oral health promotion program for the elderly and help them maintain good quality of life and mental health.

• 한국식생활문화학회지
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• 제32권2호
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

• 한국의류학회지
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• 제33권9호
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• pp.1506-1518
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• 2009

This study identifies the relationships among demographic variables, well-being health consciousness, sports/leisure activity, and the perceived premium price for high functional sports/leisure wear. An empirical study was conducted with the data collected by questionnaires distributed to male and female respondents aged 15 and over. Descriptive statistics, factor analysis, MANOVA, two-way ANOVA, and regressions were used to analyze 244 answers. As a result, 3 factors were determined for well-being health consciousness: nature-friendly life, premium consumption for health, and health care. The older group pursued a nature-friendly life more than the younger group, the female group pursued premium consumption for health more than male group, and older women and younger men pursued health care more than their counterparts. Sports/leisure activity was relatively intensive in the male group and in the younger group. Sports/leisure activity was explained by male characteristic and health care factors. Sports/leisure activity was the only element for predicting the perceived premium price ratio for high functional sports/leisure wear.

• 한국식품영양학회지
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• 제29권2호
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.