This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.

This study examined the actual condition of middle school students’ dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students’ according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students’ eating-out status, most students answered ‘eating out’, and the highest frequency of eating out was 1~3 times a week. The reason for eating out was ‘to enjoy delicious food’, and ‘costly price’ was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the ‘snack bar (kimbap specialized store)’. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eatingout status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children’s preference and meal time. The average scores of ‘interest on low-salt diet’, ‘attitude toward a low-salt purchasing’, and ‘praxis a low-salt diet’ were 2.70±0.95, 3.06±1.13, and 3.26±0.91, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.

The objective of this study was to use cluster analysis to determine differences in eating-out behavior among grouped clusters of female consumers after each cluster was divided based on lifestyle patterns. The data were collected by interview survey from a biased sample of 1,300 females, ranging from ages 20 to 59, and living in residential districts of Seoul. Reliability analysis, factor analysis, cluster analysis, cross-tabulation analysis, and analysis of variance (ANOVA) were applied to the data. Four lifestyle factors were extracted by lower-division and classified as follows: health condition, consuming, food, and housing lifestyles. Based on these four factors, the female consumers were grouped as three clusters: the consuming-individuality type, rational-pursuit type, and conservative-stability type. The eating-out behavior of each cluster was significantly different in terms of frequency of eating-out, eating-out expenditures, restaurant selection criteria, food preferences, and the purpose for eating-out. Since this study surveyed females from ages 20 to 59, age and demographics were the differential factors in determining the various lifestyle types. Thus, to target the consumers who form a target market, the food industry should consider market segmentation that combines demographic factors such as age, income, and marital status.

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.

This study was conducted to investigate eating-out behavior patterns of youths, especially junior high and senior high school students. 1600 questionnaire surveys were distributed and 1487 were used for analysis. In order to consider regional differences as well as overall characteristics of youths' eating-out behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of eating-out, 62.7% of respondents answered once to twice per week. For the can of more than 5 times of eating-out per week, the respondents from south Seoul showed the highest frequency. For the case of no eating-out, the highest frequency was shown from the small towns. As for the most frequently visited place for eating-out, 33.6% of respondents answered Korean style restaurants, and 17.6% Boon-sik(Sanck-bar). Regarding the preference of Korean style restaurants, the highest rate was shown from the residents of big cities. For the question of when they eat out, 89.6% answered dinner and 6.3% lunch. For the question about reason of choosing particular restaurants, 61.5% of respondents referred to tastes and 16.6% price. For the question of the most important reason of eating out, 52.6% point out 'meal solution' and 25.6% 'for meeting.' As for the people accompanied when eating out, 67.2% of the respondents answered family. For the cost of eating out per person, 45.7% of the respondents spent 2000-4000 won for lunch; 31.1% spent 5000-10,000 won for dinner; 33.7% of the respondents spent more than 20,000 won for the special events. Regarding the regional differences of eating-out cost, respondents from south Seoul tended to spend the biggest amount of money for lunch, dinner and special day.

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent 60,000~100,000 won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent 4,000 ~5,000 won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about 3,000~5,000 won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to food waste. The data were collected from 620 housewives in Jeonbuk area but, except for 134 case not eating out . The 66.9% of subjects ate eating out 1 to 2 times monthly. The younger in age, higher in education level and employed housewives, higher in monthly income have a more increase in eating out frequency. In the 50.8% of subjects food rest was rare when eating out. The higher in educational level and higher in monthly income have an inclination to more food waste. The 51.4% of subjects don't know [Good Menu System]. We housewives should order a planned and moderate food amount when eating out, and make an effort normally anywhere for the reduction of food waste, and then the wasted food and food rubbish will be reduced. Besides this, the restaurants should practice [Food Bank] & [Good Menu System] and the academic world should make further researches on this field. Moreover the government administration should enlighten the people and have a public information for the more reasonable food culture.

This study was undertaken to assess eating out behavior and factors in food choices of 369 college students in Kwangju. 47.1% of subjects ate out at least once a day and lunch was the most frequent meal for eating out. Eating out expenditure was significantly associated with student's allowances. Significant differences were observed in frequency, expenditure of eating out and related factors in food preference between male and female students. Taste was the most considered factor but nutrition was the least considered in food selection of respondents. Among male respondents, the most important nutritive factor was protein followed by calorie and vitamin. However, female counterpart regarded calorie as the most important nutritive factor affecting food selection. Tendency of increased vegetable and fruit consumption was noted in subjects over past a few years. It might be suggested that effective nutrition education for college students be implemented to improve and develop eating out behavior related to nutrition in food selection.