In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.

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 was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were 4.15±0.91, 4.06±0.96 and 3.25±1.01 respectively. But the average practice score of 'food habits' was greater(3.58±1.06) than 'purchasing food materials (3.19±1.19)' and 'eating out(2.54±1.05)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances (4.31±0.97) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance (4.28±0.87) and practice(3.87±1.04). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of 4.04~4.19. But the practice score of 'avoid heavy use of oils' was the lowest(3.39±0.97). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest(4.37±0.78) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great (3.92~3.99). But the practice score of 'purchase organic/low chemical foods(2.77±0.98)' and 'don't purchase genetically modified food(2.99±1.41)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance(3.35±0.96) but the practice score(2.47±0.10) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice(2.45±1.06) rather than importance score(3.22±1.03). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p〈0.05) and health status (p〈0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p〈0.001), type of residence(p〈0.05), and self assessment of weight(p〈0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

The purpose of this study was to investigate the kinds and way of using traditional foods for korean traditional days, and to identify prohibitive foods for pregnant and lactating women, and sick people taking into account the cultural aspects and the belief of korean housewives in Yanbian. The data were collected from August to December of 1995 in Yanbian area of China. The questionaire was designed to find traditional and prohibitive foods for them. The results provide some implications regarding the impact of cultures in understanding the perceptions to traditional foods as well as prohibitive foods. The perception on the development of traditional fast food and traditional food and menu is higher in Yanbian area than in korea but the frequency to use traditional fast food is similar in two areas.

The purpose of this study was to investigate housewives' perception, interest and consumption of organic food, and to identify the variables influencing on them. The sample was selected from 411 housewives living in Seoul from 1st of September to 20th of September in 1993. Used statistical methods were frequency, percentage, mean, Cronbach's α, factor analys, ANOVA, Duncan's multiple range test, t-test, correlation, regression analysis and Path analysis. The major results are as follows: 1) Housewives' perception degree of organic food in its variety, easy availability and contribution to health was relatively high level, but price level, reliability and packing condition was somewhat low level. Out of housewives' many images of organic food, taste health care, quality and necessity factors can be implicated. 2) Housewives' interest degree of organic food is somewhat high level 3) Housewives' consumption degree of organic food was relatively low level and was affected by their perception of oraganic food. 4) Frequency to use seasonings was the major independent variable which influenced to housewives' perception degree of organic food, while recognition on enviornmental contamination was the major independent variable which influenced to their interest degree of organic food, and their total perception on organic food was the major independent variable which influenced to their consumption degree of oragnic food. Therefore, it is considered that their total perception to it can decide the demand of organic food 5) Housewives' perception and interest degree of it was the major intervening variable which influenced to their consumption degree of oragnic food.

The consumption of meat processing products in was creased in Korean recently. Morever the demand of tasted meat processing products being gradual increase in general tendency, and so we expect that in the continuing of westernizing for food life and universalizing of urvanism, the demand of meat processing products. In order to improve the marketing strategies for the meat processing industries, consummeris particular behaviors were analyzed as for consummer's recognition, recognition of problem, the evaluation of substitutional proposal, the decision of purchasing intention an purchasing behavior and the evaluation of post-purchasing to the meat processing products.

본 연구는 대도시 주부들의 식품안전에 대한 전반적인 인식과 식품위해요소별 우려도를 조사하여 소비자들의 식품안전에 대한 신뢰구축 및 식품안전성 교육프로그램 개발에 필요한 기초자료를 제공하고자 수행되었다. 연구를 위한 조사는 서울과 경기지역 거주 만 20세 이상 주부 275명을 대상으로 이루어졌다. 조사결과, 주요 구입식품은 채소류 및 과실류가 29.2%로 가장 높았고, 육류(17.9%), 곡류 및 서류(13.1%), 생선 및 해산물(12.2%) 등

본 연구는 주부 소비자들의 유기농산물에 대한 인식을 조사함으로써, 소비자들의 합리적인 유기농산물 소비생활을 유도하고 나아가 유기농산물 구매행동 연구에 필요한 유용한 기초자료를 제공하고자 수행되었다. 연구를 위한 조사는 서울지역 거주 20세 이상 주부 364명을 대상으로 이루어졌다. 조사결과, 유기농산물에 대한 인지도는 3.40으로 그다지 높지 않았고, 유기농산물에 대해 '건강에 좋은 것'(4.05), '가격이 비싼 것'(3.92), '화학비료를