As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in readyto- eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

본 연구에서는 파프리카(Capsicum annuum L)의 소비증 가 및 홍보를 위해 응답자 소비성향과 파프리카의 인지도를 분석하였다. 의미분별법에 따른 파프리카에 대한 감성반응을 바탕으로 선호도 및 충성도와의 상관관계를 분석하였다. 설 문조사는 2022년 1월부터 2월까지 일반인 155명을 대상으로 임의추출법을 통하여 조사하였으며, 잘못된 답변을 한 13건 을 제외하고 총 142명의 설문지를 분석하였다. 파프리카의 인 지도 9개의 문항을 요인분석을 통하여 재구성한 결과 ‘식미 성’, ‘이용성’, ‘경제성’의 3요인으로 구성되었다. 9가지 문항 중에서 파프리카에 대한 인지도를 문항별로 알아본 결과로 ‘파프리카가 건강에 좋을 것 같다’는 문항의 긍정적 답변이 92.3%의 가장 높은 비율을 나타냈다. 파프리카의 형태 선호 도는 뭉툭한 유형이 가장 높았고, 그 다음은 소형(Mini) ˃ 원 뿔형(Conical) 순으로 선호하는 것으로 나타났다(p < 0.001). 색채 선호도는 노란색 파프리카를 가장 선호하는 것으로 나타 났고, 그 다음은 오렌지색 ˃ 적색 ˃ 녹색 순으로 선호하는 것으 로 나타났으며 통계적으로 유의하였다. 파프리카의 이미지를 보고 느끼는 감성 반응은 3가지 형태간, 그리고 4가지 색채간 통계적으로 유의한 차이를 보였으며, ‘밝은’, ‘맑은’, ‘활기찬’ 이 대표 이미지 감성어휘로 나타났다. 파프리카 이미지에 대 한 감성 2요인(평가적인 요인, 정서적인 요인)과 통제변수인 인구통계학적 변수가 선호도에 미치는 영향을 알아보기 위해, 더미변수를 포함한 다중회귀분석을 실시한 결과, 파프리카 이미지에 대한 평가적인 요인이 높을수록, 그리고 주부의 경 우 선호도는 높은 것으로 나타났다. 또한 파프리카의 인지도 3 요인(식미성, 이용성, 경제성), 선호도, 한국판 삶의 질과 통제 변수인 인구통계학적 변수가 충성도에 미치는 영향을 알아보 기 위해, 더미변수를 포함한 다중회귀분석을 실시하였다. 그 결과, 파프리카 선호도와 삶의 질이 높을수록, 파프리카 인지 도 중에서 식미성 요인, 이용성 요인이 높을수록 충성도는 높 은 것으로 나타났다. 또한 경제성 요인 즉 가격이 높을수록, 그 리고 응답자의 월평균 소득이 낮고, 농림수산업 종사자의 경 우 충성도는 낮은 것으로 나타났다. 설문 응답자들의 충청도 에 영향을 미치는 변수들 중에서 파프리카 선호도는 43%로 가장 높은 설명력을 지니며 가장 영향력 있는 변수로 나타났 다. 이러한 결과에서 파프리카의 형태와 색채 선호도에 대해 구명하는 것은 매우 중요한 것으로 판단되었으며, 최근 파프 리카가 건강에 좋을 것이라는 인식이 높아지고 있다는 것은 앞으로 내수 증가에 긍정적 요인이 될 것으로 생각되었다. 또 한 3가지 형태의 파프리카 중에서 선호도가 가장 높게 나타났 던 뭉툭한 유형의 노란색 파프리카를 생산, 홍보를 지향하여 소비자의 구매 성향에 적합한 파프리카의 재배를 늘리는 것도 중요할 것으로 판단되었다. 추후 파프리카의 소비 촉진을 위 하여 소비자를 대상으로 한 지속적인 연구와 홍보 지원 활동 등을 통하여 파프리카에 대한 소비자 인지도를 높일 필요가 있다고 생각된다.

This study was performed to investigate the preference and perception on fruits especially, focusing on apples and pears served in elementary school lunch programs. The subjects of this study were 1,106 students (504 female and 595 male students)from seven elementary schools in Seoul. The survey was conducted by using self-administered questionnaire from July 10 to July 20, 2006. Based on the frequency analysis results, 45% of respondents ate fruits every day and 42% had fruits 2-3 times per week. Approximately, 53% of respondents indicated their usual time to eat fruits was after dinner and secondly 27% had fruits between lunch and dinner. Majority of respondents chose a watermelon as the most preferred fruits and the first chosen among nine fruits (apple, pear, madarin, strawberry, cherry tomato, watermelon, grape, melon, and peach). Cherry tomato was found as the least preferred fruits by 30% of students, however cherry tomato was most frequently offered fruits in elementary school lunch menu. About 50% students were satisfied with the served fruits in their school lunch program. In addition, most students said that they would have fruits more frequently in their lunch menu. However, one fifth of students addressed that they were not satisfied with the fruits in school lunch program because of kinds of fruits, freshness of fruits, taste of fruits, and quantity of fruits. Almost 71% of students preferred apples. Seventy three percents of students preferred eating apples without peel and 78% of students ate apples as slices of apples. In addition, 61% of students indicated their preference of apple salads. Many students responded they did not eat apples and pears frequently since they do not have a chance to eat them. The implications to increase the chance to eat fruits and promote elementary children's fruits consumption were discussed.

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.