본 연구에서는 소셜미디어 콘텐츠를 소프트웨어 시스템을 이용하거나 정성적으로 분석함으로써 삭카린나트륨에 대한 소비자 인식도를 조사하고자 하였다. 첫 번째로, 1년(2013.7~2014.6)의 기간 동안 네이버와 카페에서 작성된 글들을 수집하였으며, 수집된 글들은 무료 텍스트 분석 소프트웨어인 TONK를 사용하여 분석되었다. 블로그와 카페에서 작성된 글들은 주로 삭카린나트륨을 사용하지 않은 제품에 대한 것으로 파악되었으며, 기타 높은 단맛과낮은 열량을 보이는 삭카린나트륨의 특성, 식품첨가물 제거법에 대한 내용이 있는 것으로 파악되었다. 두 번째로, 네이버 트렌드 검색 서비스를 이용하여 삭카린나트륨에 대한 검색량 증가 구간에 발생한 언론보도 사건을 조사하였다. PC 검색량의 경우 총 11개 증가 구간 중 6개의 구간에서, 모바일 검색량의 총 12개 증가 구간 중 8개의 구간에서 뉴스에서 삭카린나트륨 사용허용 품목 확대에 대해 보도한 것으로 나타났다. 세 번째로 식품의약품안전처의 삭카린나트륨 사용 허용품목 확대 발표를 보도한 연합뉴스의 댓글을 분석하였다. 공감수 100개 이상인 댓글의 내용을 분석 결과 정부 불신을 비판하는 댓글들이 가장많았으며, 그 외 관련 제품의 가격 비판 댓글과 기업 불신을 드러내는 댓글들이 파악되었다. 시판 제품들의 표시사항 분석 결과, 삭카린나트륨을 첨가하지 않은 제품들은 삭카린나트륨 무첨가라는 표시를 강조하고 있는 것으로 조사되었다. 본 연구 결과 소비자들은 삭카린나트륨의 사용 확대에 관심이 있으며, 사용 확대 보도시에 검색량이 증가하였다. 따라서, 매체들은 삭카린나트륨 사용 확대에관하여 보도를 할 때에 과학적인 근거에 바탕하여 확대배경이나 적정 섭취량 등을 함께 알리는 것이 소비자의 올바른 인식에 도움을 줄 것이다.

본 연구는 기업과 소비자 간의 기능성 의류제품의 효과적인 정보소통을 목적으로 하는 일련의 연구 중 일부로 기능성 아웃도어 재킷에 대한 인식과 행동양식에 따라 응답자를 유형화하고 각 유형별 기능성 아웃도어 재킷 구매 시 활용하는 정보원과 행택에 대한 행동의 차이를 고찰하였다. 설문조사는 기능성 아웃도어 재킷 구매 경험이 있는 20∼60대 남, 녀 472명을 대상으로 실시하였다. 기능성 아웃도어 재킷에 대한 인식은 ‘기능성’, ‘가격’, ‘경험/지식’, ‘브랜드/디자인’ 요인으로 분류되었으며 요인에 따라 응답자들은 ‘비전문적/브랜드 및 디자인 추구집단’, ‘전문적/기능 성 중시집단’, ‘고가제품 선호집단’으로 분류되었다. ‘비전문적/브랜드 및 디자인 추구집단’은 인터넷을 정보를 가장 많이 활용하는 20대, 30대의 회사원과 학생으로 구성되었으며 ‘전문적/기능성 중시집단’의 경우에는 행택(Hang-Tag) 을 정보원으로 주로 사용하는 전문직의 40대, 50대가 주를 이루었다. ‘고가제품 선호집단’은 60대 이상, 주부의 비율이 가장 높은 집단으로 판매원을 정보원으로 주로 이용하는 것으로 나타났다. 기능성 정보제공에 사용된 용어에 대해 설명의 필요성을 가장 높게 인식하고 있는 집단은 ‘전문적/기능성 중시집단’이었으며 성능정보 관심도가 떨어지는 ‘비전문적/브랜드 및 디자인 추구집단’은 오히려 상대적 만족도가 높은 것으로 나타났다. 본 연구를 통해 기능성 재킷 소비자 유형의 특징과 성능 정보에 대한 반응의 차이를 고찰함으로써 기능성 의류제품의 성능 정보 제공을 위한 효과적 인 방법과 내용에 대한 실질적이고 유용한 정보를 제공할 수 있을 것으로 기대한다.

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.

모조품 이미지의 산자이 브랜드들이 최근 시장에서 급속도로 수용되어 주류 글로벌 브랜드를 위협하게 된 이유 는 무엇일까? 본 연구는 소비자의 사회계층 이동성 인식과 그에 따른 실용적 소비 마인드의 활성화가 소비자로 하여금 산자이 브랜드의 낮은 상징적 가치보다는 우수한 실용적인 측면을 중시하게 하였고 이에 따라 산자이 브 랜드 선호가 증가하게 되었다고 제시한다. 이러한 사회계층 이동성 인식과 산자이 브랜드 선호 사이의 인과관계 를 검증하기 위하여 행동 실험을 실시하였다. 그 결과, 소비자들이 자신이 속한 사회의 계층 이동성이 제한되어 있다고 인식하는 경우에는(vs. 제한되어 있지 않다고 인식하는 경우), 기능적, 실용적 측면에서 우수하나 브랜드 의 상징적 가치가 낮은 산자이 제품의 선호가 증가하는 것을 발견하였다. 또한, 이 현상은 낮은 사회계층 이동성 인식이 소비자들의 실용적 소비 마인드를 활성화시키기 때문이라는 것을 매개효과 검증을 통하여 확인하였다. 이 러한 결과는 최근 글로벌 사회에서 널리 담론화되고 있는 사회계층 이동성의 둔화가 소비자의 제품 평가와 선호 도에 영향을 미칠 수 있음을 시사한다.

Food safety accidents like the occurrence of domestic animal diseases create an air of anxiety in consumers and increase their concerns about animal welfare. This study investigated consumer awareness of animal welfare livestock and attempted to look into the impacts of consumer awareness on the consumption of livestock product. It analyzed whether there was any difference in considerations of purchasing livestock products depending on awareness of animal welfare and consumption intention using Levene's equal variance test and independent sample t-test, and in order to inquire into the influence relationship of their considerations in purchasing livestock on animal welfare livestock product consumption intention, a binary logistic regression analysis was carried out. As a result of the analysis of consumer awareness, consumers were little aware of animal welfare while they were very interested in animal welfare and had the intent to consume livestock products produced following animal welfare. As a result of the analysis of the difference depending on the awareness and consumption intention of animal welfare using independent sample t-test, it turned out that there was no difference in considerations in purchasing livestock products between people who were aware of animal welfare and those who were not. In the difference depending on consumption intention, people who had the intent to consume animal welfare livestock products cared more than those who did not. Likewise, people who had the intent to consume animal welfare livestock products cared about the place of purchase, price, freshness, taste and quality more than those who were not. As a result of the binary logistic regression analysis of the two factors of internal property and external property of consideration in livestock products, it turned out that internal property only had impacts on consumption intention. Thus, considering the consumers' consciousness that they would like to be provided with safe livestock products relevant to items such as safety and reliability among their considerations in purchasing livestock products, the government and livestock industry should establish an appropriate marketing strategy for animal welfare livestock products

The purpose of the study is to determine how consumers perceive certification marks for agricultural products. The study examined three agricultural product certifications, such as the certification of environment-friendly agricultural products, Good Agricultural Procuts (GAP) certification mark, and United States Department of Agriculture (USDA) certification mark. A survey was utilized for data collection from adults over the age of 19 in November, 2013. A total of 390 questionnaires were distributed, and 300 of those were obtained for an analysis of the study. The results were as follows. First, consumers' awareness of, image of, and credibility on the agricultural products with the certification marks were not significantly different among the three certification marks except consumers’ awareness. Second, consumers’ purchase intentions for and willingness to pay for the agricultural products with the certification marks were not significantly different among the three certification marks. Third, these variables were not significantly different between buying group and non-buying group except consumers’ awareness. Lastly, buying group and non-buying group were significantly different only in gender and marital status. The findings offer implications to the food and food service industry regarding consumers’ purchase of certified agricultural products. Further, the study enforces the roles of food industry for environment.

Concern about food safety among consumers is very high at the moment, because many problems related to food safety have occurred, such as Bovine Spongiform Encephalopathy (BSE). To improve consumers’ reliability about food safety issue, government in every country have tried to set various food policy, and the Korean government has also tried to set consumers at ease about their diet, for instance, food traceability system. The aim of this study is to define consumer perceptions and intention to participation for solar salt traceability system. As the results, consumers generally have positive perception about solar salt traceability system, and the study identifies that attitude, reliability and availability significantly influence intention to participation for solar salt traceability system.

The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.

This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, ‘too sweet taste (44.2%)’ and ‘small portion size (22.9%)’ were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical model developed with consumer survey results showed that consumers would like to know the nutrients they intake from drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and pop-up were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.

본 연구는 웨딩잡지에 나타난 웨딩부케를 분석하여 우리나라의 현 웨딩부케의 실태를 알아보고, 일반인을 대상으로 부케의 형태, 색상, 소재 등에 대한 의식과 선호도를 조사하여 현재 소비자들의 웨딩부케에 관한 생각과 기호를 분석하여 웨딩부케 연구의 기초 자료를 제시하고자 하였다. 최근 12년 동안 웨딩잡지에 나타난 웨딩부케를 분석 한 결과 웨딩잡지에 가장 많이 나타난 웨딩부케의 형 태는 원형(37.3%), 내츄럴형(27.1%), 폭포형(16.8%), 암형(7.2%), 초승달형(3.8%), 볼형(1.2%), 기타(6.6%) 였다. 전기에 원형과 함께 높은 비율을 보였던 폭포형, 초승달형이 후기에는 감소하고 원형, 내츄럴형, 암형이 많은 비율을 보였다. 색상빈도 분석 결과 연한 색조로 이루어진 부케(40%), 흰색(35%), 연한 색조와 진한 색조가 함께 쓰인 부케(14%), 진한 색조(10%)였다. 전기에 많은 비율을 보였던 흰색부케는 점차 감소한 반면 연한 색조 부케의 수는 크게 증가하였다. 웨딩부 케를 구성하고 있는 소재를 분석한 결과 꽃과 잎소재 를 함께 사용한 부케(59.1%)가 가장 많이 나타났고 꽃만 사용한 부케(38.4%), 잎소재만 사용한 부케 (2.6%)였다. 1999년 꽃과 잎소재를 함께 사용한 부케 가 80.9%로 많은 비율을 차지했지만 꾸준히 감소하여 2010년에는 34.4%가 되었으며 꽃만 사용한 부케는 56.5%로 증가하였다. 소비자들의 인식을 알아보기 위해 설문 조사한 결과 선호하는 부케 디자인 형태는 원형(40.3%)이 가장 많 이 나타났고, 내츄럴형(31.1%), 초승달형(9.2%), 암형 (8.3%), 폭포형(6.3%), 볼형(4.9%) 순으로 나타나 대 체적으로 원형을 가장 선호하는 것으로 볼 수 있다. 부케 선택 시 원하는 꽃의 색상을 분석한 결과는 전체적으로 볼 때, 연한 색조(55.8%)가 가장 많이 나타 났고, 연한 색조와 진한 색조(20.9%), 흰색(13.6%), 진한 색조(9.7%) 순으로 나타나 대체적으로 부케 선택 시 연한색조의 색상 꽃을 선호하는 것으로 볼 수 있 다. 선호하는 부케 소재의 사용구성을 분석한 결과는 꽃만으로 디자인한 부케(60.7%)가 가장 높게 나타났고, 꽃과 잎소재를 함께 디자인한 부케(35.4%), 잎소재만 으로 디자인한 부케(3.9%) 순으로 나타나 대체적으로 꽃만으로 디자인한 부케를 가장 선호하는 것으로 볼 수 있다. 12년 동안 웨딩잡지에 나타난 웨딩부케의 형태는 원 형이 가장 많았고 후기에는 내츄럴형이 가장 많았으며 소비자가 선호하는 웨딩부케의 형태는 원형이 가장 많 았다. 색상은 연한 색조의 웨딩부케가 가장 많았고 소 비자도 연한 색조의 웨딩부케를 가장 많이 선택하였다. 소재는 12년 동안 꽃과 식물소재가 함께 쓰인 웨딩부 케가 가장 많았고 후기에는 꽃만 사용한 웨딩부케가 가장 많았으며 소비자도 꽃만 사용한 웨딩부케를 가장 선호하는 것으로 나타났다. 웨딩잡지 분석결과 연도별 웨딩부케의 유행이 변화 하였고 최근 잡지에 나타난 경향과 소비자가 선호하는 부케의 디자인이 유사한 결과를 보였다. 매체가 시대의 흐름을 주도하고 있지만 현대는 다양성의 시대로 개개 인의 의사와 스타일이 중요시 되고 있다. 이렇듯 변화 하는 소비자에 발맞춰 유행에만 따라가기보다 소비자 의 성향과 개성에 맞는 웨딩부케 디자인을 제작하고 연구하는 자세가 필요하다.

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

This study is to explain and identify the impacts of cognitive components of rice on consumers' attitudes and purchase intention. A survey study was conducted to collect the data with the actual rice purchasers at some kind of retailing stores. A regression analysis was performed to test the research hypothesis. The results of the study show as follows: First, it was found that words and pictures information about rice influences on consumers' attitudes and purchase intention, and price information had effect to consumers' attitudes but not affect to purchase intention. Second, it shows differential effects in how components of words, pictures and price information influences consumers' attitudes and purchase by types of consumer's characteristics factors such as occupation, age and residential area, except for price had effects to purchase intention. Therefore, marketers of distribution stores that selling rice have to enhance brand awareness of product by communicating types of information in a manner tailored to customer's demographic characteristic factors.

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

The purpose of this study was to figure out consumer's recognition on brand's peculiar style on Korean contemporary women's apparel brand. The contemporary women's apparel brands show advanced and stylish merchandise at better price points. This segment of the Korean ready-to-wear market has been growing fast in last decades. Four contemporary women's apparel brands(I, K, M, and T) were participated in this study. The data(n=216) were collected with questionnaire survey at 24 apparel retail shops in metro Seoul area. The questionnaire measured the consumers' recognition on each brand's peculiar style. The subjects evaluated each brand's typical silhouette, materials, and style image. The results of the survey showed that the style image factors were ‘stylish’, ‘simple’, ‘casual’, ‘feminine’, and ‘classic’. The style image of each brand was differentiated from others. The brand T had classic image, the brand K had simple and casual image, brand M had stylistic image, and the brand I had feminine image. The features of materials that used at the four brands were not very different by the brands. They used the high valued materials. The common features of the materials were ‘smooth’, ‘thin’ and ‘light weight.’

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.