• 한국식품영양과학회지
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• 제31권4호
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• pp.703-712
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• 2002

본 연구는 식단작성에 관한 관심도와 식품구매 실태를 파악하기 위하여 전남 여수시에 거주하는 일부 주부들을 대상으로 설문조사를 하였으며, 내용은 조사대상자의 일반사항, 식단작성의 유무, 식단작성의 필요성, 식품 구매에 대한 문항으로 구성되었다. 주부들의 연령은 40~49세가 39%로 가장 많았고, 조사 대상 주부들의 44.5%가 직장에 다녔으며, 학력은 고졸이 53%로 가장 높았다. 가정의 월수입은 100만원~200만원이하가 50.1%로 가장 많았으며, 가족구성은 부부와 자녀로 구성된 비율이 75.6%로 가장 높았고, 가족 수는 3~4명이 57%로 가장 높고, 주거형태는 아파트가 67.1%, 주택의 소유형태는 자가가 59.9%로 가장 높았다. 학력이 높을수록 식단 작성 및 필요성의 비율이 유의적으로 높았으며(p<0.0001), 식품 구매시 충동구매보다 미리 생각하여 구매하는 비율이 높았으며, 이는 직장이 없는 주부들에서 더 높게 나타났다 식품구매장소는 재래시장이 가장 높게 나타났으나 이는 연령이 높을수록, 학력이 낮을수록 재래시장에서 구입하는 비율이 높았으며, 연령이 낮을수록, 학력이 높을수록 마트, 아파트 상가, 슈퍼 순이었다(p<0.0001). 주거형태에서 아파트 거주 주부들은 마트를, 주택 거주 주부들은 재래시장을 선호하였다. 식품 구매 시 우선 고려하는 요인은 재료의 신선도, 다음으로 가격, 영양, 맛 순이었다. 식품구매는 2~3일에 1번 보는 비율이 가장 높았으며, 구매시 대부분 유효기간 및 성분을 확인한다고 답하였다. 그러므로 여수지역 주부들의 식단작성에 대한 관심도는 연령이 낮을수록 높다고 볼 수 있으며, 구매는 주로 재래시장에서 미리 생각하여 재료의 신선도를 우선적으로 고려하여 구매함을 알 수 있었다. 이들 결과로 볼 때 연령이 높은 주부들을 대상으로 영양교육을 통하여 식단작성의 중요성을 알리고, 직장을 가진 주부들은 계획구매를 실천하도록 유도하여 식단작성과 계획구매가 건강과 밀접한 관련이 있음을 인식시킬 필요성이 있음을 알 수 있었다.

• 동아시아식생활학회지
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• 제22권2호
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• pp.163-174
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• 2012

This study focused on the nutrition knowledge, food purchase behaviors, and dietary habits of 213 housewives (41 women under 39 years, 98 women 40~49 years, and 74 women over 50 years). Younger housewives held more special jobs, whereas older housewives worked as housewives or had no jobs ($p$<0.05). The average monthly income of the three family groups was 3,000,000~5,000,000 won, and the monthly dietary expenditure for all three groups was 200,000~500,000 won. Familial frames for the three groups was nuclear family (over 80%), but housewives younger than 39 years (19.5%) lived together with their parents and let them take care of their children. Housewives (over 50 years) prepared a balanced diet for every meal, utilized less drastic cooking methods to prevent loss of nutrients, and shopped at many places in order to save money on various food materials. Further, they purchased food materials that resulted in the least amount of left overs. On the other hand, housewives under 39 years visited large supermarkets and purchased cooked foods more than other groups. Housewives under 39 years considered nutrients content as the most important factor when purchasing food materials, whereas 74.5% of housewives between 40~49 years and 51.4% of housewives over 50 years put the most importance on flavor ($p$<0.05). Housewives under 39 years were interested in manufacture date, nutrient content, and food price, in decreasing order, whereas housewives between 40~49 years and over 50 years were interested in manufacture date, food prices, and nutrient content. Older housewives were interested in brown rice and fruits, whereas younger housewives under 39 years were interested in meat, fish, eggs, fried foods, and fast food. Older housewives over 50 years did not consume fried foods more than two times per week and consumed three regular meals more often than younger housewives. Accordingly, for younger housewives, it is necessary that healthy foods be cooked for their families.

• 대한가정학회지
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• 제44권6호
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• pp.113-120
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• 2006

The purpose of this study was to examine the effects of an educational program regarding food safety for children. The data were collected from the results of a self-administered questionnaire that was given to 510 6th grade elementary school students in the Youngnam region who had undergone a food safety education program. The results of this study were as follows. First, the educational need for food safety was high in each food safety category, with the educational need for prevention against foodborne illness being the highest of the 10 categories. On the basis of the study results, educational materials were developed which targeted personal hygiene, food labeling, food purchase, food washing, food storage, cooking, foodborne illness prevention, food additives, endocrine disruptors, and illegal foods. Additionally, about 37% of the respondents aswered that they preferred the food safety education to be conducted at home. Second, the food safety education significantly improved the levels of knowledge and behavior of children toward food safety. These results imply that food safety education that addresses the concerns of children and their parents' is needed to improve the level of knowledge and behavior toward food safety.

• 한국조리학회지
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• 제19권1호
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• pp.230-243
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• 2013

본 연구에서는 자주적인 소비 주체인 청소년을 대상으로 가공식품 섭취실태와 구매행동대한 인식을 분석함으로써 청소년을 위한 식생활 교육프로그램 개발 연구의 기초자료를 제공하고 학교현장의 가정과 교사들이 효과적인 식생활 교육을 할 수 있도록 조력하는 것에 그 목적을 두었다. 가공식품 선택 시 고려사항으로 맛이 있는 것과 가격이 싼 것 순이었으며, 표시정보 확인 시 중요하게 보는 것은 유통기간과 가격 순으로 높게 나타났다. 가공식품 구입 시 식품첨가물 표시정보는 56%가 확인하지 않으며, 절반 이상의 학생들이 식품첨가물이 적게 든 것을 구입하려는 노력은 하지 않는 것으로 나타났다. 조사대상자의 일반적인 특성에 따른 차이를 분석한 결과, 학교에서 배운 영양지식 활용정도는 여학생일수록, 학년이 낮을수록, 가공식품 구입비용(1일)이 낮을수록 학교에서 배운 영양지식을 더 잘 활용하는 것으로 나타났다. 청소년들은 합리적인 가공식품 구매행동이 아닌 단순하고 본능적인 구매행동을 하고 있어 가공식품 섭취와 관련된 청소년 식행동에 대해 기초적인 영양 교육부터 선행되어야 할 필요가 있다. 또한 실생활에서 활용 가능한 가공식품 관련 영양교육이 더욱 체계적이고 효율적으로 진행되어야 하겠다.

• 동아시아식생활학회지
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• 제23권2호
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.

• 한국식생활문화학회지
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• 제20권6호
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• pp.638-643
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.

• 대한환경공학회지
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• 제32권10호
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• pp.905-915
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• 2010

음식물쓰레기의 발생량과 자원화 의향에 미치는 영향요인을 파악하고자 최근 건설된 공동주택 단지에 거주하는 주부 300명을 대상으로 설문조사를 실시하였다. 수집된 설문지는 SPSS window version 18.0 통계분석 프로그램을 사용하여 기술통계와 추리통계를 이용하여 분석하였으며, 그 결과, 공동주택 단지의 주부들은 일반적으로 대형마트를 이용하여 식재료를 구매하고 있었으며, 음식물쓰레기를 버리는 주된 이유는 장기보관으로 인한 손상 및 부패였다. 계절에 따른 음식물쓰레기 종류가 달랐으며, 이는 식생활과 밀접하였다. 요인분석을 통해 음식물쓰레기 발생단계를 식재료 구매, 음식 소비 및 조리, 음식물쓰레기 배출 등 3가지로 나뉘어 음식물쓰레기 발생량과 자원화 의향 간의 관계를 분석하였다. 음식물쓰레기의 발생량에 미치는 영향 요인은 음식물쓰레기 수거단계 특성이었으며, 음식물쓰레기 자원화 의향에 유의한 영향을 미치는 요인은 식재료 구매단계 특성이었다. 즉, 음식물쓰레기 발생량은 단지 내 음식물쓰레기 수거환경이 양호할수록 증가하였고, 음식물쓰레기 자원화는 사전구매계획이 미비할수록 쓰레기 발생을 높았다. 따라서, 쓰레기 종량제 실시에도 불구하고 식생활 문화와 생활수준 향상에 따른 음식의 과소비는 여전하므로, 발생된 음식물쓰레기의 자원화 기술 개발과 제도적 지원을 보다 적극적으로 모색해야 할 것이다.

• 한국조리학회지
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• 제21권1호
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• pp.116-128
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• 2015

본 연구는 부산 경남권의 호텔레스토랑을 방문하여 이용 중인 고객을 대상으로 식공간 연출이 고객감정반응을 통해 고객 행동의도를 높이는지의 간접효과 및 고객감정반응의 매개효과를 검증하여, 지속적으로 호텔 레스토랑을 방문할 수 있는 마케팅 전략의 기초 자료를 제시하고자 하였으며, 식공간 연출은 고객감정반응을 통해 행동 의도에 긍정적인 효과를 미쳤으며, 식공간 연출과 행동의도 간의 관계에서 고객감정반응은 부분매개효과를 가지는 것으로 나타났다. 이를 통해 파악할 수 있는 시사점은 다음과 같다. 첫째, 호텔 레스토랑을 찾는 고객이 다시 찾거나, 다른 사람에게 홍보할 수 있는 행동을 유도하기 위해서는 기본적으로 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있도록 전략을 수립하여야 할 것이다. 둘째, 호텔 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있기 위해서는 고객의 감정이 즐겁고, 설레이며, 분위기에 끌려야 하고, 분위기에 압도 당하는 기분이 들어 놀라움을 느낄 수 있도록 해야 한다. 셋째, 고객의 긍정적인 감정 반응을 끌어올리는 식공간 연출은 호텔레스토랑을 다시 찾고, 홍보하는 행동 유도를 극대화 할 수 있다.

• 한국식생활문화학회지
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• 제23권6호
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• pp.737-747
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• 2008

This study was conducted to investigate the perception and understanding parents had regarding environment friendly agricultural products being used for school foodservice. A trained practitioner surveyed 221 parents of children at elementary schools in Daejeon using a questionnaire, after which the resulting data were analyzed by a Chi-square test. Overall, the parent's responses regarding the foodservice were positive. However, most of the parents do not participate (65%) in the school foodservice if they work, and those that do participate primarily work as meal service aides (58.1%). Parents indicated that the work of urgent field of inspection on food materials (69.9%), and the reason of an agreement (98.2%) for them were the students' health (68.4%). In addition, most parents were positive about the possibility of replacing foods used in the school with environment friendly products (51.6%) and felt that the government should pay the additional expense associated with their replacement. Furthermore, the majority of the parent's surveyed felt that children should be supplied with vegetables (54.9%) purchased directly from farms. The parents' satisfaction with the meal service (25.1%) was lower than that of the students (54.1%). The reason for the satisfaction reported by the parents was concern regarding the health of their children (53.3%). In addition, the majority of the parents (47.3%) responded that environment friendly agricultural products differ from general agricultural products because insecticides and fertilizer were not used. The main objection parents had to using environment friendly products was their cost (59.1%), and most parents felt that a realistic solution to this problem was unified purchase (41.4%). Besides, a problem when replacing with them was the expensive price (38.1%) and true or false (37.7%), and the students' satisfaction (59.5%) was selected the most in an effect of using them, diversity of the product (39.1%) and price reduction (32.6%) for a solution of the increase of using them.

• 식품보건융합연구
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• 제3권1호
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• pp.1-7
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• 2017

The study has made theoretical system by thesis journals at home and abroad, material of the Association of Convenience Store Industry of Korea, materials of Statistics Korea and reference books. First, the study examined convenience store's brand image, cognized value, quality level, reliability upon brand, structural relation of purchasing intention, and designed models and theses. Second, the first questionnaire consisted of test items of precedent study, and inspected in advance to inspect reliability and appropriateness, and made correction and supplemented problems. Third, SPSS and AMOS statistics were used to conduct empirical analysis and to find out conclusion and implications. In this study, the subject was consumers who visited local convenience stores such as GS25, Seven Eleven and CU last 3 months to buy PB food. Consumers' consumption pattern and culture made change to be reasonable and practical owing to aging society, nuclear family, women's entering into the society, one person household consumer, and convenient and prompt buying to make different consumption pattern and to make change of commodity distribution pattern. Convenience store took action against change of the trend to expand business area by new distribution channels to get another growth source. Private brand (PB) food that was distributor's brand was expanded. The PB product has been competitiveness of food service industry.