인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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.
초록·키워드
Food intake is an element that significantly influences an individual's health. The COVID-19 situation has motivated everyone to be mindful of their health. Health concerns have increased, leading to a greater focus on a healthy lifestyle. Functional foods are a type of food that issue benefits over their primary nutritional basis. Although their benefits have been widely recognized, some people are still hesitant to consume them. This study aimed to investigate the effect of perceived vulnerability, consumer knowledge, and health improvement on the intent to consume functional foods. Purposive sampling was used with 235 participants. The data were composed apply an online questionnaire with a with a measurement scale of 5-point Likert and analyzed using the Smart Partial Least Square 3.0 method. The findings revealed that consumer knowledge and health improvement influenced consumption intention. However, perceived vulnerability did not influence the dependent variable; the functional foods' intention is likely to have further influenced by an individual's health improvement plan. This research provides insight into consumer preferences for functional foods. This can be used to improve the rule of functional food production.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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