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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.3(Wn.164)
- 발행연도
- 2024.3
- 수록면
- 58 - 76 (19page)
- DOI
- 10.20878/cshr.2024.30.3.006
이용수
초록· 키워드
오류제보하기
This study used the 2022 food consumption behavior survey data to classify consumer segments and comparatively analyzed the characteristics of eating out consumption behavior according to food consumption competencies. A total of 6,365 effective samples were used based on the data of adult household members. Descriptive statistical analysis, frequency analysis, Chi-square test and ANOVA were used. As a result of assorting 4 segments of consumer groups according to high and low levels based on the mean score of internal and external basic competency and practice competency, ‘Food Citizen’, ‘Behavioral Consumer’, ‘Potential Consumer’, and ‘Food Illiterate’ are classified. Potential consumers spend the most on eating out, food illiterates show high delivery and take-out consumption patterns, and food citizens also eat out a lot. For most segments of consumers, eating out has been identified as a daily meal alternative. Accordingly, the future of the food and restaurant industry is bright, but cultivating the public as food citizens is very important in preserving local food culture, revitalizing agriculture and rural areas, and overcoming food security problems. This study presents practical and policy implications that will help establish effective policies to enhance the public"s food consumption competencies.
목차
ABSTRACT
1. 서론
2. 연구 방법
3. 연구 결과
4. 결론 및 시사점
REFERENCES
참고문헌 (39)
참고문헌 신청
Begley, A., Payneter, E., Bucher, L.. Bobongie, V., & Dhaliwal, S. S. (2020). Identifying who improves or maintains their food literacy behaviors after completing an adult program. International Journal of Environmental Research and Public Health, 17(12), 4462.
Chang, S. J., Park, J. M., & Kang, J. Y. (2022). A study on the recognition of government policy and the change of dietary life after COVID-19: Focusing on economic, psychological, and physical effects. Journal of Corporation and Innovation, 45(1), 3-31.
Cullen, T., Hatch, J., Martin, W., Higgins, J. W., & Sheppard, R. (2015). Food literacy: Definition and framework for action. Canadian Journal of Dietetic Practice and Research, 76(3), 140-145.
Elechi, J. O. G., Nwiyi, I. U., & Adamu, C. S. (2022). Global food system transformation for resilience. Retrieved from https://www.researchgate.net/profile/Jasper-Elechi/publication/362219414_IntechOpen_Series_Sustainable_Development_Volume_1_Food_Systems_Resilience/links/62dc79c43c7d190316a6c56e/IntechOpen-Series-Sustainable-Development-Volume-1-Food-Systems-Resilience.pdf#page=39
Godfray, H. C. J., Crute, I. R., Haddad, L., Lawrence, D. Muri, J. F., Nisbett, N., Pretty, J., Robinson, S., Toulmin, C., & Whiteley, R. (2010). The future of the global food system. Philosophical Transactions of the Royal Society of Biological Sciences, 365(1554), 2769-2777.
Chang, S. J., Park, J. M., & Kang, J. Y. (2022). A study on the recognition of government policy and the change of dietary life after COVID-19: Focusing on economic, psychological, and physical effects. Journal of Corporation and Innovation, 45(1), 3-31.
Cullen, T., Hatch, J., Martin, W., Higgins, J. W., & Sheppard, R. (2015). Food literacy: Definition and framework for action. Canadian Journal of Dietetic Practice and Research, 76(3), 140-145.
Elechi, J. O. G., Nwiyi, I. U., & Adamu, C. S. (2022). Global food system transformation for resilience. Retrieved from https://www.researchgate.net/profile/Jasper-Elechi/publication/362219414_IntechOpen_Series_Sustainable_Development_Volume_1_Food_Systems_Resilience/links/62dc79c43c7d190316a6c56e/IntechOpen-Series-Sustainable-Development-Volume-1-Food-Systems-Resilience.pdf#page=39
Godfray, H. C. J., Crute, I. R., Haddad, L., Lawrence, D. Muri, J. F., Nisbett, N., Pretty, J., Robinson, S., Toulmin, C., & Whiteley, R. (2010). The future of the global food system. Philosophical Transactions of the Royal Society of Biological Sciences, 365(1554), 2769-2777.
이 논문과 함께 이용한 논문
육류대체식품의 소비자 선호 및 시장세분화
심지연
,
용경민
,
조혜란
외 4명
한국산학기술학회 논문지
2024
.05
그린 식품소비 자기효능감이 결과기대를 매개로 지속가능한 미식행동에 미치는 영향: 사회인지이론을 중심으로
서해진
,
김태희
Culinary Science & Hospitality Research
2024
.05
디저트카페 소비자의 감성적 소비가치, 소비감정, 소비성향, 소비행복의 구조적분석
채동진
한국외식산업학회지
2023
.12
유튜브 관광정보 특성이 지각된 유용성, 용이성, 즐거움과 지속적 이용의도에 미치는 구조관계 연구: 확장된 기술수용모델의 적용
최영재
관광레저연구
2021
.07
신기술에 대한 지각된 혁신 장벽과 혁신저항 : 제품속성의 혁신저항 조정가능성을 중심으로
김민서
,
양혜경
,
이지형
외 1명
경영교육연구
2018
.12
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-151-24-02-089496555