논문 상세보기

한국식품조리과학회> 한국식품조리과학회지> 일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

KCI등재

일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

Awareness of vegetarian foods and restaurants according to the food consumption values of general consumers

김상수 ( Sang Su Kim ) , 최승균 ( Seung Gyun Choi ) , 홍완수 ( Wan Soo Hong )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 38권5호
  • : 연속간행물
  • : 2022년 10월
  • : 301-312(12pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2022.38.5.301


목차

Ⅰ. 서 론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
Conflict of Interest
References

키워드 보기


초록 보기

Purpose: The purpose of this study was to derive the awareness and demand for vegetarian diets according to the food consumption values of general consumers in Korea, and to suggest a direction for the development and marketing strategies for vegetarian food products. Methods: In this study, a total of 397 questionnaires were administered to general consumers. The general consumer market was segmented using food consumption values, and the segment-wise awareness and demand for vegetarian foods and restaurants were analyzed. Results: The general consumers were categorized into the “Multiple consideration type,” “Price oriented type,” and “Low-interest type” according to their food consumption values. The “Multiple consideration type” was a group of consumers who evaluated various factors when making decisions about consuming food and had the highest overall awareness and demand for vegetarian diets. The “Price oriented type” was a group that considered price the most important factor in food-consuming decisions, and who had the second highest overall awareness and demand for vegetarian diets. The “Low-interest type” group included consumers with a lower interest in food consumption and eating habits compared to the other groups, and who also had the lowest overall awareness and demand for vegetarian diets. In addition, there was a significant difference in the perception and demand for vegetarian diets between the groups. The analysis revealed that the higher the number of factors considered while taking decisions related to food consumption, the higher the awareness and demand for vegetarian diets. Conclusion: This study is meaningful in that it derived the characteristics of the segmented market for general consumers using food consumption values that reflect the characteristics and trends of vegetarians. Therefore, the results of this study can be used as basic data for stimulating the growth of the vegetarian food market in the future.

UCI(KEPA)

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2022
  • : 2871


저작권 안내

한국학술정보㈜의 모든 학술 자료는 각 학회 및 기관과 저작권 계약을 통해 제공하고 있습니다.

이에 본 자료를 상업적 이용, 무단 배포 등 불법적으로 이용할 시에는 저작권법 및 관계법령에 따른 책임을 질 수 있습니다.

38권6호(2022년 12월) 수록논문
최근 권호 논문
| | | |

KCI등재

1복분자 미숙과 추출물 및 ellagic acid의 NF-κB 신호전달 조절을 통한 항산화 및 항염증 효과

저자 : 이수정 ( Su Jung Lee ) , 최혜란 ( Hye Ran Choi ) , 권지웅 ( Ji Wung Kwon ) , 김용석 ( Yong-suk Kim ) , 류태호 ( Tae Ho Ryu )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 321-331 (11 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: The inflammatory response mediated by activated immune cells is a vital process of the host defense system in response to various stresses. Lipopolysaccharide (LPS), a constituent component in the cell wall of gram-negative bacteria, is a substance that in duces inflammation in the host's immune system. This study examines the antioxidant and anti-inflammatory effects of unripe black raspberry (Rubus occidentalis, UBR) extracts and ellagic acid in LPS-induced RAW 264.7 cells. Methods: Cultured RAW 264.7 cells were pretreated with LPS, followed by incubation, with UBR extracts for 24 hr. The antioxidant activity was determined by measuring reactive oxygen species (ROS) and nitric oxide (NO) production. The anti-inflammatory activity was confirmed through the expressions of tumor necrosis factor (TNF-α) and interleukin-1β (IL-1β), nuclear factor (NF)-κB, cyclooxygenase (COX)-2, and inducible NO synthase (iNOS). Results: UBR extracts inhibited the production of ROS and NO in LPS-stimulated RAW 264.7 cells. Additionally, there was decreased secretion of LPS-induced TNF-α and IL-1β. Furthermore, the mRNA expression levels of NF-κB, and NF-κB inducible enzymes (COX-2 and iNOS) were also decreased in LPS-stimulated cells treated with UBR extracts. Similarly, exposure to ellagic acid also resulted in a significant reduction in the mRNA expression levels of LPS-induced TNF-α, IL-1β, NF-κB, COX-2, and iNOS. Conclusion: The results of our study suggests that UBR extracts and ellagic acid impart antioxidant and anti-inflammatory effects by inhibiting the production of ROS and NO, and inhibiting the expression of pro-inflammatory cytokines by regulating the NF-κB signaling pathway.

KCI등재

2두류와 제조두유의 저항전분 함량 및 혈당 지수 분석

저자 : 이다빈 ( Da Bin Lee ) , 이용주 ( Yong Ju Lee ) , 강민숙 ( Min Sook Kang ) , 김행란 ( Haeng Ran Kim ) , 장경아 ( Kyeong A Jang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 332-340 (9 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: The purpose of this study is to analyze the resistant starch(RS) content of legumes and to develop soymilk with increased resistant starch. Methods: To estimate the functional effect of leguemes containing RS, the starch content(digestable starch, total starch) a hydrolysis index, and a glycemic index are established for boiled legumes and manufactured soymilk, since the RS content changes depending on the processing method. Results: From among the boiled legumes, kidney beans showed the highest RS content, followed by mungbeans, chickpeas, lentils, and soybeans. The hydrolysis index and the glycemic index of D-glucose were highest in soybeans and lowest in kidney beans. Also, RS in manufactured soymilk was highest in kidney beans, and kidney bean soy milk(20-mesh sieve) showed an especially high content of RS compared to cotton-filtered and commercial soybean soy milk(the control). Kidney bean soy milk showed higher carbohydrate and protein content but lower fat content than the control. Conclusion: We confirm that RS content changes during cooking and filtration. The results of this study, can be used as basic data to develop functional soymilk with high RS.

KCI등재

3옥수수 껍질이 자색옥수수의 안토시아닌 함량에 미치는 영향

저자 : 강지민 ( Jimin Kang ) , 고은미 ( Eunmi Koh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 341-348 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study determines the anthocyanin contents to evaluate the effect of cooking purple corn with corn husk. Methods: Purple corn was divided into three cooking groups: fresh (RAW), cooked with husk (WH), and cooked without husk (WOH). The corns were boiled in 1L distilled water for 20 min, followed by cooling for 5 min. Results: We detected twelve anthocyanins in RAW, but only eight and seven anthocyanins were detected in the WH and WOH group, respectively. Considering the anthocyanidin skeleton, we determined that RAW comprised cyanidin (46.2%), pelargonidin (45.1%), and peonidin (8.7%). The fresh weight (FW) of total anthocyanin contents in RAW was 8.34 mg/100 g, which decreased to 43% by boiling. No difference was found between the WH and WOH groups. The contents of cyanidin-3-glucoside and pelargonidin-3-glucoside, two major anthocyanins in purple corn, were significantly higher in WOH than in WH. ABTS radical scavenging activity was also determined to be higher in WOH as compared to WH. Conclusion: These results indicate that cooking purple corn with its intact husk decreases the anthocyanin contents due to their degradation and leaching into the cooking water.

KCI등재

4도넛 제조 중 피스타치오 분말 첨가가 튀김유지의 이화학적 특성 및 산화안정성에 미치는 영향

저자 : 이지예 ( Jiyea Lee ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 349-355 (7 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: Pistachios are known to have a high antioxidant capacity. This study investigated the effect of pistachio powder (PP), as an antioxidant ingredient, on the physicochemical properties and oxidative stability of oil during deep-frying doughnuts. Methods: Doughnuts were supplemented with varying concentrations of PP: 0 (control), 8, 16, 24, and 32%. The frying oils used for the various doughnut preparations were collected and examined for moisture, color, radical scavenging activity, and lipid oxidation products. Results: The frying oils used for the PP-added doughnuts had a lower lightness (p<0.001) and higher redness (p<0.001) than the control oil. All oil samples showed an increased moisture content after deep-frying, presumably due to the mass transfer between oil and doughnuts. However, the tendency was relatively lower in the PP oils than control (p<0.001). The DPPH radical scavenging activity of the oil was not significantly different depending on PP supplementation, whereas oil oxidation was somewhat facilitated. Compared to the control, the hydroperoxide content was significantly higher in PP oils (p<0.001). However, the p-anisidine value was significantly lower in PP oils (p<0.05) than control, which can be attributed to the different control mechanisms against primary and secondary lipid oxidation. Conclusion: Taken together, our results demonstrate that the collective matrix of pistachio, and not just a single compound, affects the antioxidant activity and oxidative stability of frying oil, particularly in deep-frying, where the mass transfer occurs between food and oil.

KCI등재

5유색 보리의 영양성분 및 발효 특성

저자 : 정소희 ( So-hee Jeong ) , 송지영 ( Ji-young Song ) , 박희전 ( Hee-jeon Park ) , 김지명 ( Ji-myoung Kim ) , 노준희 ( Junhee No )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 356-366 (11 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study evaluates the chemical composition and antioxidant activities of colored barley to examine the possibility of producing vinegar products. Methods: Five different colored barley were evaluated for the chemical composition, antioxidant activity and fermentation properties: unhulled barley, black barley, waxy barley, purple barley, and blue barley. Results: The ash content of unhulled barley was 2.51%. Among the colored barely powders evaluated, higher total dietary contents were obtained for unhulled barley (12.04%) and purple barley (12.76%). The major fatty acids in colored barley were palmitic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, and eicosanoic acid. Amino acids evaluation revealed that colored barley contained higher amounts of asparagine, aspartic acid, glutamine, and tryptophane. Compared to unhulled barley, purple barley contained 2.8 times more γ -aminobutyric acid (GABA, 81.14 mg/kg). The total polyphenolic compounds ranged between 65.18∼123.92 TAE mg/mL, and the total anthocyanin contents ranged from 0.14∼1.83 CYE mg/mL. Alcohol and acetic acid fermentation of all the colored barley examined produced vinegar. Conclusion: The results of this study indicate the potential of using colored barley for producing vinegar with improved functional properties such as the contents of GABA, polyphenolic compounds and anthocyanin.

KCI등재

6물의 양과 반죽시간이 알레르기 저감밀 오프리 밀가루의 생면 제조 적성에 미치는 영향

저자 : 조혜진 ( Hyejin Cho ) , 김형섭 ( Hyungseop Kim ) , 문유진 ( Yujin Moon ) , 김정언 ( Jeongeon Kim ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 367-375 (9 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study investigated the noodle-making performance of low-allergy wheat 'O-free' flour and identified the optimal water amount and mixing time required for improving the quality of 'O-free' noodles. Methods: The 'O-free' noodles were prepared by varying water amounts (26, 28, 30, and 32 g) and mixing times (5, 10, and 15 min). Commercial all-purpose flour was used for preparing control noodles. The color of fresh noodle sheets, textural properties of fresh noodles, turbidity of the cooking water, and texture and eating quality of cooked noodles were analyzed to evaluate the noodle quality. Results: The color of the fresh noodle sheet prepared with 'O-free' flour was significantly lower in yellowness compared to the all-purpose flour. The texture of fresh noodle sheets made with 'O-free' flour showed a decrease in resistance and an increase in extensibility with increasing amounts of water at the same mixing time. Increased water amount in the formulation also resulted in decreased firmness, adhesiveness, and chewiness of the cooked noodles, but no significant differences were obtained for cohesiveness and springiness. Sensory evaluation results showed no significant difference in the overall preference between the cooked noodles with 'O-free' flour and all-purpose flour. Conclusion: Based on the overall results, the quality of noodles with 'O-free' flour was improved by adjusting the amount of water and mixing time, resulting in the potential development of allergy-reducing noodles.

KCI등재

7미각교육 교재 '오감으로 맛나요!'를 활용한 유아의 오감 표현 능력 및 식품 선호도 향상

저자 : 김정원 ( Jeong-weon Kim ) , 이은주 ( Eunju Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 376-383 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study investigated the effect of taste education by using the textbook 'Taste with Five Senses!' developed in 2021 by the Ministry of Agriculture, Food and Rural Affairs and the Food Education Support Center from April to October 2022. This book was used in 160 childcare centers in seven areas of Korea including Gyeonggi, Gyeongbuk, Daejeon, Busan, Seoul, Sejong and Incheon. Methods: Taste education was conducted five times for each center, twice by food education lecturers and three times by childcare center teachers. Two surveys were conducted before and after the education to measure the educational effects from childcare center teachers, and the questionnaires collected from 345 respondents were used for statistical analysis. Results: Respondents showed a high level of satisfaction for the textbook(4.26/5.00), but suggested improvements in the book's size, the positions of stickers, and for the development for additional textbooks for each age group of preschoolers. After the taste education, preschoolers showed a significant improvement in expression of food by five senses in ten categories(p<0.001). In addition, children's food preference for seven different food groups including vegetables and fruits improved significantly(p<0.01, p<0.001). More than 95% of the children participated in taste education with interest. Total 89% of the teachers expressed their satisfaction by stating that the taste education program was helpful for children's diet, they would participate in the program again, and recommend it to others. Conclusion: Above results prove the beneficial effects of taste education using 'Taste with Five Senses!' for preschoolers; therefore, it would be necessary to expand the taste education for preschoolers nationwide.

KCI등재

8유통 포장두부에 오염된 미생물의 동정과 제어

저자 : 김은영 ( Eun-yeong Kim ) , 이어진 ( Eo-jin Lee ) , 임지유 ( Ji-yu Im ) , 김채영 ( Chae-young Kim ) , 김민진 ( Min-jin Kim ) , 김중범 ( Jung-beom Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 384-388 (5 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: In this study, we isolated and identified the microbial contaminants of packaged tofu. The results were used as basic data for extending the use-by date of packaged tofu. Methods: The packaged tofu was stored at 25±1℃ for 24 hours, followed by microbiological contamination analysis. The contamination levels of total aerobic bacteria and coliform bacteria were evaluated according to the Korean food code, and the isolates were identified by DNA sequence analysis. Results: Coliform bacteria were detected in the packaged tofu. The total aerobic bacteria in packaged tofu C, D, E, and F were determined to be 2.3 ± 0.1 log CFU/g, 4.4 ± 0.1 log CFU/g, 2.5 ± 1.2 log CFU/g, and 5.9 ± 0.1 log CFU/g, respectively, and were identified as Paenibacillus polymyxa, Bacillus toyonensis, Lysinibacillus fusiformis, and Bacillus cereus, respectively. The results of this study indicate that all the microorganisms detected in packaged tofu are spore-forming bacteria that exist in the soil. These microorganisms can come from contaminated raw soybeans grown in the ground. Conclusion: Therefore, in order to extend the use-by date of packaged tofu, we believe it is necessary to improve the washing and disinfection process of raw soybeans used for manufacturing tofu.

KCI등재

9멜론 껍질에 오염된 미생물에 대한 온수와 유기산의 제거 효과

저자 : 김민수 ( Min-soo Kim ) , 박은진 ( Eun-jin Park )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 389-396 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study assessed the sanitizing effects of boiled water and organic acids for reducing microorganisms in the net-like structure of melon surface. Methods: Tap water at different temperatures (21℃, 40℃, 60℃, and 80℃) and four organic acids (acetic acid, citric acid, butyric acid, and vinegar) were treated to the surfaces of melon both inoculated with Escherichia coli and natural during three time periods (10 sec, 1 min, and 5 min). The number of total viable bacteria was compared within each treatment. Results: Significant reductions in the number of total viable bacteria on both inoculated and natural melon surfaces were only observed in the treatment of tap water at 60℃ and 80℃ for 5 min. Significant reduction in the number of total viable bacteria was more pronounced at the treatment of 5% organic acids than 1%, and no difference was observed among different types of organic acids. No stirring effect was observed under all tested conditions. Conclusion: This study suggested that the treatment of tap water over 60℃ for at least 1 min could be effective for reducing microbial contamination of melon.

1
권호별 보기
같은 권호 다른 논문
| | | | 다운로드

KCI등재

1달걀, 오리알 및 타조알로 제조한 말이의 품질특성 비교

저자 : 이정아 ( Jeong Ah Lee ) , 송동헌 ( Dong-heon Song ) , 김현욱 ( Hyoun-wook Kim ) , 조수현 ( Soohyun Cho ) , 강선문 ( Sun Moon Kang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 261-268 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study compared the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs. Methods: Samples were made with fresh eggs from chickens, ducks, and ostriches, which were then utilized for quality measurements. Results: Fat and energy content was highest (p<0.05) in omelets made with duck eggs, but protein content was lower (p<0.05) in omelets made with duck and ostrich eggs than in omelets made with chicken eggs. Highest (p<0.05) pH value showed in omelets made with ostrich eggs. L*, b*, and C* values were highest (p<0.05) in omelets made with duck eggs, but the a* value was higher (p<0.05) in omelets made with duck and ostrich eggs than omelets made with chicken eggs. Omelets made with duck eggs had higher (p<0.05) hardness and springiness compared to omelets made with chicken eggs, and they exhibited higher (p<0.05) gumminess and chewiness compared to omelets made with chicken and ostrich eggs. Omelets made with chicken and duck eggs showed higher (p<0.05) unsaturated fatty acids/saturated fatty acids (SFA), monounsaturated fatty acids/SFA, and polyunsaturated fatty acids/SFA ratios compared to omelets made with ostrich eggs. Moreover, omelets made with duck eggs had highest (p<0.05) C18:3n6, C18:3n3, C20:4n6, C20:5n3, and C22:6n3 content, and they exhibited more than 3.4 times lower (p<0.05) n6/n3 ratio compared to omelets made with chicken and ostrich eggs. Conclusion: These findings suggest that rolled omelets made with duck eggs have a high n3-fatty acid content, a strong color, and a firm texture. However, rolled omelets made with ostrich eggs have a low fat content, a light color, and a soft texture. These results for quality characteristics of rolled omelets made with duck and ostrich eggs will contribute to the promotion of duck and ostrich egg consumption.

KCI등재

2Non-GMO 고아밀로스 밀 전분의 이화학적, 분자구조적 특성 및 in vitro 소화율

저자 : 문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 269-277 (9 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch. Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed. Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C. Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.

KCI등재

3배달 앱 이용 현황과 배달 앱 서비스 품질 속성 중요도·수행도 분석 - 20대 사용자를 중심으로 -

저자 : 조미나 ( Mina Jo )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 278-289 (12 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: The purpose of this study was to analyze the delivery app usage pattern and Importance-Performance Analysis(IPA) of delivery app service quality attributes among users in their 20's. Methods: The online survey was conducted from June 26 to July 8, 2019 by online research companies on 20s who have used mobile delivery apps within the last month. 471 copies were used for statistical analysis. Statistical analyses were conducted using the SPSS program for frequency test, paired t-test and Importance-Performance Analysis. Results: 'Baemin' was the most used delivery app. The period of use of the delivery app was 2 to 3 years. And the place to order the delivery app was home. Delivery foods that are often ordered are chicken, pizza, lunch, snack pork feet, and fast food. The most popular route by which users came to know about the existence of the delivery app was 'social media channels', and delivery apps were mainly used 'when you want to eat something other than rice', and 'when you have trouble preparing meals'. and the most preferred payment method is 'pay rignt away'. As a result of IPA analysis of the 25 delivery app service quality attributes, 'the number of available stores', 'detailed food photos indicating the menu composition', 'detailed information about the store', 'honesty customer ratings', 'accurate store opening hours, deadlines, and order availability notice', 'estimated arrival time', 'convenient cancellation and refund processing', 'fast delivery speed', 'coupons, mileage, point management' and 'clear delivery charge notice' were found to have high importance but low performance. Conclusion: It can be used as a basic data for research on delivery apps. And delivery app quality management standards can be presented. It will present a guide to the direction of delivery app development to delivery app platform companies.

KCI등재

4컨조인트 분석을 이용한 전북지역 대학생의 프랜차이즈 커피전문점 선택속성의 상대적 중요도에 대한 연구

저자 : 최현정 ( Hyeon Jeong Choi ) , 정성석 ( Sung Suk Chung ) , 노정옥 ( Jeong Ok Rho )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 290-300 (11 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study analyzed the comparative importance of the selection attributes of a franchise coffee shop for university students in the Jeonbuk area and, using conjoint analysis techniques, suggested the characteristics of the ideal type of franchise coffee shop that would appeal to these students. Methods: A total of 313 questionnaires were distributed to the university students. The conjoint design was applied to evaluate the characteristics of a hypothetical ideal franchise coffee shop for university students. Results: As per the results, the order of importance of the attributes of this franchise coffee shop was found to be the price (40.56%), way to use (dining in-shop or takeout) (29.25%), single seat (16.1%), and representative menu (14.09%). The ideal combination of the selection attributes of the franchise coffee shop was a low price of 1,500 won, in-shop use, single seating, and a representative menu. The most preferred franchise coffee shop for university students showed an incremental 68.0% potential market share using choice simulation compared to the typical coffee shop. Based on the utility of attributes, the franchise coffee shop market for university students was classified into two segments. The result of this market segmentation showed that students in cluster one preferred coffee with a price of 1,500 won and in-shop use, while those in cluster two preferred a coffee with 4,100 won price and takeouts. All the students preferred a single seat and the representative menu. Conclusion: These results will help establish a database that contributes to developing price-differentiated coffee menus for franchise coffee shops and building marketing strategies that can satisfy the needs of university students.

KCI등재

5일반소비자의 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

저자 : 김상수 ( Sang Su Kim ) , 최승균 ( Seung Gyun Choi ) , 홍완수 ( Wan Soo Hong )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 301-312 (12 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: The purpose of this study was to derive the awareness and demand for vegetarian diets according to the food consumption values of general consumers in Korea, and to suggest a direction for the development and marketing strategies for vegetarian food products. Methods: In this study, a total of 397 questionnaires were administered to general consumers. The general consumer market was segmented using food consumption values, and the segment-wise awareness and demand for vegetarian foods and restaurants were analyzed. Results: The general consumers were categorized into the “Multiple consideration type,” “Price oriented type,” and “Low-interest type” according to their food consumption values. The “Multiple consideration type” was a group of consumers who evaluated various factors when making decisions about consuming food and had the highest overall awareness and demand for vegetarian diets. The “Price oriented type” was a group that considered price the most important factor in food-consuming decisions, and who had the second highest overall awareness and demand for vegetarian diets. The “Low-interest type” group included consumers with a lower interest in food consumption and eating habits compared to the other groups, and who also had the lowest overall awareness and demand for vegetarian diets. In addition, there was a significant difference in the perception and demand for vegetarian diets between the groups. The analysis revealed that the higher the number of factors considered while taking decisions related to food consumption, the higher the awareness and demand for vegetarian diets. Conclusion: This study is meaningful in that it derived the characteristics of the segmented market for general consumers using food consumption values that reflect the characteristics and trends of vegetarians. Therefore, the results of this study can be used as basic data for stimulating the growth of the vegetarian food market in the future.

KCI등재

6경북 일부 지역 여자 중·고등학생의 비만스트레스 조사

저자 : 김혜진 ( Hye-jin Kim ) , 최기보 ( Ki-bo Choi ) , 이경아 ( Kyung-a Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 313-320 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study sought to investigate the obesity-related stress among middle and high school girls. Methods: A survey was conducted on 193 middle and 171 high school girls in the Gyeongbuk area. The responses of all the students (100%) were collected and used to arrive at the final results. Results: An evaluation of the responses to questions on body image showed that 41 girls perceived themselves as lean, 187 saw themselves as normal body type, and 136 perceived themselves as fat. A total of 207 girls had received nutrition education and the remaining 157 had not. The subjects' overall average obesity-related stress score was 24.63/50.00. The score was significantly higher in the high school girls, the group with weight control experience, and the overweight group. An analysis of the obesity-related stress of the three body type recognition group catagorized according to body mass index (BMI) showed that the students who perceived themselves as fat had significantly higher total obesity-related stress. Also middle school girls who had some nutrition education were sobserved to have ignificantly higher obesity-related stress. When item-wise obesity-related stress scores were calculated the overall average score was 2.46/5.00. A comparison of the average obesity-related stress scores of middle school and high school girls showed that the high school girls (2.66) had significantly higher obesity-related stress scores. Conclusion: To reduce stress accociated with obesity proper nutrition education to improve the student's awareness of a balanced diet and lifestyle and body type should be provided at home and school. It would be more efficient and effective to identify the students with a high-stress index and significant body image distortion and to commence their nutrition education from elementary school and continue it in middle school.

1
발행기관 최신논문
자료제공: 네이버학술정보
발행기관 최신논문
자료제공: 네이버학술정보

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기