KOREASCHOLAR

식물성 식품(plant-based foods)에 대한 채식주의자 및 잡식주의자의 인식과 선택속성 Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

김가현, 오지은, 조미숙
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/414208
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제2호 (2022.04)
pp.99-108
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study identifies the perceptions and choice attributes toward plant-based foods and identifies the differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. The results reveal a significant difference between vegetarians and omnivores. Compared to omnivores, vegetarians perceived that plant-based food products would be ‘good taste’, ‘animal-friendly’, and ‘consistent with their personal value’. Omnivore scores were higher in the perception that it would be ‘good for health’ and ‘environment-friendly’. No statistically significant difference was obtained between both diet groups when considering the factor of nutrition. When considering choice as an attribute for plant-based food products, vegetarians responded that ‘ingredients’ were the most important, while omnivores responded that ‘taste’ was the most important. These results can be used as basic data for developing and promoting plantbased food products in South Korea.

키워드
Veganvegetarianomnivoreplant-based foodconsumer perception
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상
    2. 조사 도구
    3. 분석방법
III. 결과 및 고찰
    1. 연구대상자의 일반적 특성
    2. 제품화된 식물성 식품에 대한 인식
    3. 제품화된 식물성 식품 구매행동
    4. 제품화된 식물성 식품 선택 속성
IV. 요약 및 결론
Conflict of Interest
References
저자
  • 김가현(이화여자대학교 식품영양학과) | Ga-Hyun Kim (Department of Nutritional Science & Food Management, Ewha Womans University, Korea)
  • 오지은(이화여자대학교 신산업융합대학) | Jieun Oh (College of Science & Industry Convergence, Ewha Womans University, Korea)
  • 조미숙(이화여자대학교 식품영양학과) | Mi-Sook Cho (Department of Nutritional Science & Food Management, Ewha Womans University, Korea) Corresponding author