간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2025
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제40권 제1호 (2025년 2월) 5건
1.
2025.02
구독 인증기관 무료, 개인회원 유료
This study compared the dietary perceptions, food labeling behaviors, and purchasing patterns of vegetarians and nonvegetarians. The data from 5,811 adults aged ≥19 years who participated in the 2023 Consumer Behavior Survey for Food were analyzed. The participants were divided into vegetarians and non-vegetarians according to their dietary practices. Vegetarians were further divided into strict, semi, and occasional vegetarians. Non-vegetarians regularly consumed plantand animal-based foods without dietary restrictions. Vegetarians comprised 15.4% of the participants, and health (50.4%) was the primary motivation for adopting a vegetarian lifestyle. Compared to non-vegetarians, vegetarians prioritized their rights and responsibilities as citizens and identified a vegetable-centered diet as the most crucial factor for health. Vegetarians showed greater interest and trust in food labeling than non-vegetarians. Vegetarians selected a wider variety of food and had different purchasing motivations when purchasing eco-friendly foods than non-vegetarians. Vegetarians exhibited higher purchase frequencies across all categories than non-vegetarians and had different reasons for purchasing convenience foods. These findings highlight the diversity of vegetarian dietary motivations and behaviors, emphasizing the need for tailored dietary policies and education.
4,300원
2.
2025.02
구독 인증기관 무료, 개인회원 유료
「Hyeonpung Gwakssi Eongan」 (A collection of Korean letters)is of 176 letters. Of 176 letters, 83 letters are about dietary which are 47.16% of the total letters. In 83 letters of dietary, there are records of rice, glutinous rice, barley and buckwheat, and also yeast, malt, flour, wheat bran. For poultry and meats, there are beef, raw & dried pheasant, chicken, quail and other birds. For fish and shellfish, there are sea fish such as cod, herring, croaker, flatfish, and freshwater fish such as crucian carp. For main dish, there are cooked rice, porridge, noodles and dumplings. For side dish, there are soup, grilled dish, nureumi, stir-fried dish, steamed dish, fermented fish, raw fish, jaban and chimchae. For rice cake, there are ancestral rites cake, sanseung, gyeongdan, ssookddeok. In「Hyeonpung Gwakssi Eongan」, Ju Gwak instructed food preparation, grocery shopping, recipe, guest-welcoming, housekeeping, making bed, transportation, curfew for his kids and clothing for his wife one by one. Furthermore, there are records of dietary lifestyle of spring season and the month of November in lunar calendar. Lastly, there are birthday ceremony, coming of age ceremony, wedding ceremony, funeral ceremony and ancestral rites ceremony according to Confucianism ideal and their food recipe.
6,000원
3.
2025.02
구독 인증기관 무료, 개인회원 유료
This study seeks to explore how key restaurant attributes differently influence customer satisfaction and dissatisfaction across pre-pandemic and post-pandemic periods, as well as across various economic segments. By employing impact asymmetry analysis (IAA), the research identifies the primary drivers of customer satisfaction and dissatisfaction, examining their uneven on customer satisfaction in Korean restaurants. The findings underscore the non-linear and asymmetric nature of customer responses to various service attributes, highlighting the significant influence of economic factors and the pandemic on dining expectations and experiences. This research deepens our understanding of the factors shaping customer satisfaction dynamics, particularly in the context of the evolving post-pandemic restaurant industry.
4,000원
4.
2025.02
구독 인증기관 무료, 개인회원 유료
This study examined the intake status and the factors affecting intake of functional foods using the data from Consumer Behavior Survey for Food by the Korea Rural Economic Institute. Among the total respondents, 80.4% took functional foods, and the number of respondents who took two types of functional foods was the highest. The main reason for taking functional foods was to prevent disease, and the main places of purchase of functional foods were off-line large supermarkets, on-line shopping malls, and pharmacies. Compared to a year ago, the percentage of increase in functional food purchases this year was higher than the percentage of decrease. The most common reasons for not taking functional foods were ‘not feeling the need’ and ‘not trusting the quality’. As a result of conducting a complex samples logistic regression analysis to identify the factors affecting the intake of functional foods, gender, age, marital status, illness state, alcohol drinking, and convenience-seeking type among dietary lifestyles were significant.
4,300원
5.
2025.02
구독 인증기관 무료, 개인회원 유료
The objectives of the study were to examine food waste generation and reduction efforts at home, and to identify factors affecting the intention to reduce food waste. A total of 3,321 food buyer responses were used from the 2022 Consumer Behavior Survey for Food of the Korea Rural Economic Institute. Statistical methods for a complex sample were applied by using a SPSS program (ver. 26.0). The average daily food waste generation per household significantly differed by the main food purchaser’s age and household size. Plate waste and food waste from preparation were the main types of food waste. A multiple regression analysis revealed that intention to reduce food waste was influenced by the main types of food waste, the average daily amount of food waste, the perceived amount of food waste, and the perceived importance of food waste reduction after adjusting for the age of the main food purchaser and household size. Since the amount of food waste was affected by a series of food behaviors as well as consumer’s intention to reduce waste, empirical research on the types and amounts of food waste generated in Korean households and qualitative research on behaviors and attitude affecting food waste are needed.
4,300원
