논문 상세보기
pp.429-437
This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated ‘packaging condition’ (4.23) the highest, high school students rated ‘nutrition’ (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of ‘serving time’ (4.57). The relative importance of the choice attributes of the school milk program was in the order of ‘number per item’ (62.260%), ‘temperature’ (25.708%), and ‘serving method’ (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.
I. 서 론
II. 연구 내용 및 방법
1. 조사대상 및 방법
2. 조사내용
3. 자료분석
III. 결과 및 고찰
1. 조사대상자 일반사항
2. 우유급식의 품질속성 및 전반적인 만족도
3. 우유급식 선택속성의 상대적 중요도와 부분가치
4. 우유급식의 최적효용 도출
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
