• 대한가정학회지
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• 제24권2호
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• pp.93-112
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• 1986

The purpose of this study is to clarify which some factors among the socio-demographic factors have effect on the housewives behavior on how to buy small electric appliances and how to use them. The questionnaires were distributed in July 1985 to 491 housewives in Seoul. Satistical methods as percentage, frequency, arithmetic mean, chi-square test, t-test and F-test were used for data analysis. RESULTS : 1) The average rate of possessing the automatic rice cooker is 87.8%, the electric frypan is 81.0%, the toaster is 36.9% and the blender is 86.9%. 2. Generally the frequency of use were low. 3) Generally their knowledge on small electric appliances is low. 4) The ability of management in blender was influenced by age, education and in automatic rice cooker was influenced by only education.

• 동아시아식생활학회지
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• 제22권4호
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• 동아시아식생활학회지
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• 제26권6호
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• pp.565-574
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• 2016

This study investigated eating behaviors of high school students (209 males and 230 females) in Daegu region by gender. As a result of analyzing breakfast intake frequency, 'Not rarely eat' showed the highest (25.1%), followed by '5 times a week' (24.4%), '2 times a week' (17.3%), '3 times a week' (15.0%), '1 time a week' (11.6%), and '4 times a week' (6.6%). Regarding reasons for skipping breakfast, 'lack of time' showed the highest percentages. For their breakfast, 53.5% of students ate boiled rice with side dishes. Regarding reasons for skipping breakfast, 'buy and eat snack' showed the highest percentages. Regarding favorite breakfast menu, 'rice roll, rice ball, rice burger' showed the highest percentage (55.4%), followed by 'bread & cereal' (28.7%) and 'fruits & vegetable' (7.7%). Regarding purchase of breakfast alternatives, 'Yes' was highest. Considering actors for choosing a breakfast alternative, there is a need for 'convenience of food consumption', 'spending less time', 'easy cooking', 'favorite menu' and 'taste' of the breakfast alternative. When asked how much they like breakfast alternative menus, they responded that they liked 'rice roll, rice ball, rice burger' (3.91), 'bread & cereal' (3.67), 'fruit & vegetable' (3.66), 'noodle' (3.39), 'porridge' (3.18) and 'rice cake' (3.07). This result shows that breakfast menus should be developed according to high school students preferences.

• 급식외식위생학회지
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• 제2권2호
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• 한국식품영양학회지
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• 제36권4호
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• pp.222-235
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• 2023

In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.

• 한국작물학회지
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• 제36권4호
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• pp.351-359
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• 1991

우리나라에서의 미곡의 유통은 통일계와 일반계는 구분되어 이루어지고 있으나 식미가 다른 품종간에는 대부분 구분되지 않고 혼합되어 관리ㆍ유통되고 있다. 그러나 쌀의 식미는 품종간에 차이가 크고 국민들은 양식미쌀을 선호하므로 저식미쌀에 찹쌀, 또는 고식미쌀을 일정비율 혼합하여 식미향상효과를 얻을 수 있는지와 밥맛이 다른 품종들의 쌀을 일정비율로 혼합했을 때 밥맛에 미치는 영향을 밝히고자 하였다. 시료는 1987년 및 1989년산 통일계벼, 1990년 고성 및 부여산 일반계, 1989년산 통일계 삼강벼. 일반계낙동벼. 1990년산 추청벼, 동진벼 및 진부10호를 식미관능검사 1주일 전에 12분게로 도정하여 사용하였고 시판되는 최고가의 이천쌀과 일반계 찹쌀 상품을 공시하였으며, 식미관능검사는 국립농산물검사소 검사반과 작물시험장 미질 검정실에 의해 실시하였다. 그 결과는 다음과 같이 요약된다 1. 저식미찰(일반계)에 시판 고식미쌀을 중량비 80%까지 혼합하여도 식미향상은 없었으나 동진벼쌀(고식미)을 80% 혼합했을 때에는 동진벼쌀과 동등한 평점을 얻는 식미향상효과가 있었다. 중식미쌀에 시판 시판 고식미쌀을 80% 혼합한 경우는 식미가 크게 향상되었다. 2 식미가 불량한 통일계 고미('87, ＇89년산)에 시판되는 일반계 찹쌀상품을 20% 혼합하였을 때 식미가 향상되었으나, 중하위 식미의 통일계 중상위 식미의 일반계쌀에는 찹쌀 20% 혼합시에도 유의적 효과가 인정되지 않았다. 3. 중위 및 상위 식미품종인 낙동벼, 동진벼, 추청벼 간 여러가지 비율로 혼합한 경우 단일품종과 비교하여 일정한 경향의 유의적 식미 변화가 인정되지 않았다.

• 농업과학연구
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• 제8권2호
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• pp.203-211
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• 1981

수도작(水稻作) 기계화일관작업체계(機械化一貫作業體系)를 통(通)하여 이앙시기(移秧時期)의 노동(勞動)Peak를 해소(解消)하고 또한 소요노동력(所要勞動力) 절감(節減)으로 수도생도비(水稻生度費)의 절감(節減)을 위한 이앙작업(移秧作業)의 기계화(機械化)는 우리나라 현여건하(現與件下)에서 매우 시급(時急)한 과제(課題)이다. 본(本)연구(硏究)는 수도이앙작업(水稻移秧作業) 기계화(機械化)의 보다 적극적(積極的)인 추진(推進)을 위한 기초자료(基礎資料)를 얻기 위해 충청남도(忠淸南道) 일반농가(一般農家) 381호(戶)를 대상(對象)으로 이앙기(移秧機) 이용실태(利用實態) 및 소유성향(所有性向)에 대(對)하여 설문조사 및 청취조사를 실시(實施)하였다. 이 조사자료는 충남대학교(忠南大學校) 전자계산소(電子計算所)의 Computer로 통계(統計) Package인 STATS에 의(依)해 분석(分析)되었다. 이 연구(硏究)에서 밝혀진 중요(重要)한 결과(結果)는 다음과 같다. 1. 이앙기(移秧機) 소유(所有) 형태(形態)는 76.09%가 개인소유(個人所有)이나 앞으로 2~3년이내(年以內)에 구입희망농가(購入希望農家)는 52.27%가 공동소유(共同所有) 공동이용(共同利用) 희망(希望)하므로 공동(共同) 이용체제(利用體制)에 대(對)한 연구(硏究)가 보다 강화(强化)되어야 할 것이다. 2. 이앙기(移秧機)로 이앙(移秧)한 수도(水稻)의 수량(收量)은 응답자(應答者)의 91.33%가 증수(增收)되거나 별차(別差)가 없는 것으로 나타나 앞으로 수도이앙기(水稻移秧機)의 농촌보급(農村普及)이 증가(增加)될 것으로 전망(展望)된다. 3. 이앙기소유농가(移秧機所有農家)의 73.26% 산파묘(散播苗) 4조용(條用)을 보유(保有)하고 있으나 2~3년내(年內)에 구입(購入) 희망(希望)하는 농가(農家)의 25.0%가 띠묘(苗) 4조용(條用)을 희망(希望)하므로 띠묘(苗) 4조용(條用)에 대한 농촌보급문제(農村普及問題)도 그 기계(機械)의 특성(特性)으로 보아 재고(再考)되어야 할 것이다. 4. 이앙기소유농가(移秧機所有農家) 및 구입희망농가(購入希望農家)의 부락공동육묘(部落共同育苗)에 대(對)한 희망도(希望度)가 49.71~57.83%로 높으므로 공동육묘(共同育苗)에 대(對)한 기술지원(技術支援) 체제(體制)가 보다 강화(强化)되어야 할 것이다.

• 한국식품영양학회지
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• 제20권2호
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• 가정과삶의질연구
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• 제26권5호
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• pp.61-74
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• 2008

This research aims to examine and analyze behavior of consumers in pursuit of safety the basis of data Korea Consumer Agency in 2007 2,000 male and females older than 20 years old in Korea. In particular, this study investigates the impact of and life styles of consumers in pursuit of safety. Results of this research could be summarized as follows. First of all, Korean consumers tend to place emphasis on factors such as price and freshness rather than safety in the purchase of vegetables, meats, rice, and fruit.Second, the safety consciousness of consumers is high among female young consumers among consumers showing intermediate positions for the issue of opening domestic markets for foreign agricultural products. Third, this study also examines the impact of life styles on consumers' behavior in pursuit of safety. Such behavior is high among consumers emphasizing values on family and current consumption and showing negative attitudes opening domestic markets for imported foreign agricultural products. Finally, behavior in pursuit of safety is high among female, high school graduated, family-oriented consumers and valuing leisure and showing negative attitudes opening domestic markets for foreign agricultural products. However, safety consciousness of consumers do not generate direct impact on patterns of pursuing safety.

• 한국식품조리과학회지
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• 제20권5호
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.