인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 365 - 384 (20page)
이용수
초록· 키워드
As a major intervention to fight increasing obesity, governments in many countries implemented menu labeling in terms of providing nutritional information for menus in restaurants in order to offer customers a right to select healthy foods.
The purpose of the study is to determine the relations among customer attitudes, behavioral intention and health-consciousness toward menu labeling in restaurants. Data were collected from restaurant customers who have experienced menu labeling.
The findings from the study indicated that as the respondents get older, they tend to have higher levels of attitudes and behavioral intention to menu labeling. The groups of respondents with higher levels of health-consciousness resulted in higher levels of attitudes and behavioral intention to menu labeling than those with lower levels of health-consciousness. Attitudes toward menu labeling made a positive effect on behavioral intention to menu labeling in restaurants. The study will offer the basis for governments to formulate strategies to practice menu labeling.
The purpose of the study is to determine the relations among customer attitudes, behavioral intention and health-consciousness toward menu labeling in restaurants. Data were collected from restaurant customers who have experienced menu labeling.
The findings from the study indicated that as the respondents get older, they tend to have higher levels of attitudes and behavioral intention to menu labeling. The groups of respondents with higher levels of health-consciousness resulted in higher levels of attitudes and behavioral intention to menu labeling than those with lower levels of health-consciousness. Attitudes toward menu labeling made a positive effect on behavioral intention to menu labeling in restaurants. The study will offer the basis for governments to formulate strategies to practice menu labeling.
#외식 영양표시(Menu Labeling)
#소비자 태도(Customer Attitudes)
#이용의도(Behavioral Intention)
#건강관심도(Health-consciousness),
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
목차
- Abstract
- I. 서론
- II. 이론적 배경
- III. 연구 방법
- IV. 연구결과
- V. 결론
- 참고문헌
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2016-326-002398007
