Korean Journal of Community Nutrition

Research Article

[English]
A study on the Utilization and Satisfaction of Commercially available Lunchbox by Dietary Lifestyle: Hyosuk Kim, In-Joon Huh, Sim-Yeol Lee; Korean J Community Nutr 2020;25(4):267-279. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.267

Objective
This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement.
Methods
A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle.
Results
The study subjects were classified into 5 groups: ‘taste seeking group’, ‘safety seeking group’, ‘health seeking group’, ‘economic seeking group’ and ‘convenience seeking group. Considering purchase value of the lunchbox, the ‘taste seeking group’ had a high utilization rate (35.1%) for prices less than 4,000 won (p < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the ‘taste seeking group’ (p < 0.01). The ‘health seeking group’ showed the highest preference for the low-salt diet lunchbox menu (26.0%) (p < 0.05). The satisfaction of ‘health seeking groups’ was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (p < 0.05). The overall response indicated future use of the lunchbox (69.6%) (p < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (p < 0.05).
Conclusions
Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

Citations

Citations to this article as recorded by

A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis
Da Eun Gong, Sun A Choi, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2024; 53(3): 297. CrossRef
Study on the Eating Out Behavior and the Status of Meal Delivery and Take-Out Consumption according to the Food-related Lifestyles of Adolescents : Using the Consumption Behavior Survey for Food in 2020
Eun Jung Lee, Hyeon Min Yang, Yeong Ju Lee, Sun A Choi, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2024; 34(4): 284. CrossRef
Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
Dokyung Kim, Sim-Yeol Lee
Korean Journal of Health Promotion.2023; 23(3): 117. CrossRef
Beef Consumption Behavior amongst Korean Women: A Study Based on the Demographic Characteristics and Food-Related Lifestyle
Kyung-Ran Lee, EunJung Lee, Jung-Tak Lee, Jin A Jang
Journal of the Korean Society of Food Science and Nutrition.2023; 52(3): 323. CrossRef
How Does Adolescents’ Usage of Social Media Affect Their Dietary Satisfaction?
Harry Jeong, Kwangsoo Shin
International Journal of Environmental Research and Public Health.2022; 19(6): 3621. CrossRef
A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis
Yu-Ni Choi, Sung-Suk Chung, Jeong-Ok Rho
Journal of the East Asian Society of Dietary Life.2022; 32(4): 250. CrossRef
Studies of Selection Attributes for Lunch Boxes (Dosirak) Using Conjoint Analysis among Single Men
A Reum Han, Sung Suk Chung, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2021; 50(8): 884. CrossRef
E-commerce Food Purchases by Adult Women according to their Household Types
Yu-Jin Park, Yu-Mi Kim, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(6): 464. CrossRef

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Original Articles

[English]
The Development and Validation of Eating Behavior Test Form for Infants and Young Children: Youngshin Han, Su An Kim, Yoonna Lee, Jeongmee Kim; Korean J Community Nutr 2015;20(1):1-10. Published online February 28, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.1.1

Abstract PDF Supplementary Material PubReader

OBJECTIVES
This study was conducted to develop and validate Eating Behaviors Test form (EBT) for infants and young children, including eating behaviors of their parents and parental feeding practices.
METHODS
Draft version of EBT form was developed after a pretest on 83 mothers. It was consisted of 42 questions including 3 components; eating behavior of children, eating behavior of parents, and parental feeding practices. Using these questionnaires, the first survey was conducted on 320 infants and children, 1 to 6 year old, for exploratory factor analysis, and the second survey was collected on 731 infants and children for confirmatory factor analysis.
RESULTS
Exploratory factor analysis on 42 questions of EBT form resulted in 3 factor model for children's eating behavior, 3 factor model for parents' eating behavior, and 1 factor model for parental feeding practices. Three factors for children's eating behavior could be explained as follows; factor 1, pickiness (reliability alpha=0.89; explanation of variance=27.79), factor 2, over activity (alpha=0.80, explanation of variance=16.51), and factor 3, irregularity (alpha=0.59, explanation of variance=10.01). Three factors for mother's eating behavior could be explained as follows; factor 1,irregularities (alpha=0.73, explanation of variance=21.73), factor 2, pickiness (alpha=0.65, explanation of variance= 20.16), and factor 3, permissiveness (alpha=0.60, explanation of variance=19.13). Confirmatory factor analysis confirmed an acceptance fit for these models. Internal consistencies for these factors were above 0.6.
CONCLUSIONS
Our results indicated that EBT form is a valid tool to measure comprehensive eating and feeding behaviors for infants and young children.

Citations

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Journal of the East Asian Society of Dietary Life.2024; 34(6): 557. CrossRef
Associations between maternal comprehensive feeding practices and dietary practices in preschool children
Myeongil Cho, Seunghee Kye
Journal of Nutrition and Health.2022; 55(1): 141. CrossRef
The effect of the mother's modeling and feeding practices on the eating behavior of young children
Hyeonmi Sim, Youngshin Han, Kyung A Lee
Journal of Nutrition and Health.2022; 55(2): 296. CrossRef
The influence of parental eating behaviors, child-feeding practices, and infants’ temperaments upon infants’ eating behaviors
Goh Woon Lim, Kyoung Min Shin
Clinical and Experimental Pediatrics.2022; 65(9): 466. CrossRef
The status of food allergy and parental burden of preschoolers in Jeju area
Jeong Eun Oh, Eunyoung Kim, Yunkyoung Lee
Journal of Nutrition and Health.2021; 54(6): 664. CrossRef
MAMAS: Supporting Parent--Child Mealtime Interactions Using Automated Tracking and Speech Recognition
Eunkyung Jo, Hyeonseok Bang, Myeonghan Ryu, Eun Jee Sung, Sungmook Leem, Hwajung Hong
Proceedings of the ACM on Human-Computer Interaction.2020; 4(CSCW1): 1. CrossRef
Analysis of the types of eating behavior affecting the nutrition of preschool children: using the Dietary Behavior Test (DBT) and the Nutrition Quotient (NQ)
Hyeon Mi Sim, Youngshin Han, Kyung A Lee
Journal of Nutrition and Health.2019; 52(6): 604. CrossRef
The Infant and Child Growth Assistance System Based on a Smartphone
Ki-Won Byun, Joon-Gyu Kang
Journal of the Korea Society of Computer and Information.2016; 21(8): 95. CrossRef
Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
Journal of the Korean Dietetic Association.2016; 22(3): 179. CrossRef
The Development of Sugar Intake Reduction Test for Young Children
Nam-Hee Kim, Jee-Young Yeon, Mi-Hyun Kim
The Korean Journal of Food And Nutrition.2016; 29(5): 818. CrossRef

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[English]
A Study on the Consumer Perception and Factor Analysis of Food Tourism: Eun Hae Kim, Min A Lee; Korean J Community Nutr 2010;15(1):83-93. Published online February 28, 2010

Abstract PDF: The purpose of this study is to investigate consumer perception and importance of food tourism properties and performance of the properties in Sangju province of Gyeongsangbuk-do. The study has found that persons who have food tourism experiences (75 persons, 50.7%) had slightly more than not experience persons (72 persons, 48.6%). Additionally, most of the respondents were usually satisfied with the local foods. Also, it was found that food tourism had been taken 1-2 times per 6 months (48 persons, 64.0%) on average, and 135 persons (91.2%) had intention of experiencing food tourism. According to the result of Importance-Performance Analysis (IPA) on consumers' food tourism properties, high importance was on 'There are attractive landscapes.' (4.52 +/- 0.56), 'Accommodations with reasonable price.' (4.18 +/- 0.80), and 'The food of the area is famous.' (4.15 +/- 0.73); and the properties such as 'There are local specialty shops or markets selling local produce.' (3.03 +/- 0.83), 'The climate is temperate.' (3.03 +/- 0.87), and 'There are attractive landscapes.' (3.02 +/- 0.98) showed average performance. A factor analysis about consumers' importances to the food tourism properties shows that the factors were divided into four kinds and each of the factors were named as 'convenience-stable propensity', 'valued-oriented propensity', 'adventurous-aggressive propensity' and 'traditional-active propensity'. Variance ratios of each factor were 22.319%, 10.286%, 8.723% and 6.239%, respectively. According to the result of a reliability analysis, Cronbach's alpha value was 0.8621, implying that reliability of each item was very high. Therefore, it is considered that development of food tourism products and promotion strategies therefore should be designed based on the importance of food tourism properties hereafter.

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[English]
A Comparison of Cluster and Factor Analysis to Derive Dietary Patterns in Korean Adults Using Data from the 2005 Korea National Health and Nutrition Examination Survey: Yoon Ju Song, Hee Young Paik, Hyojee Joung; Korean J Community Nutr 2009;14(6):722-733. Published online December 31, 2009

Abstract PDF: The purpose of this study was to explore dietary patterns and compare dietary patterns using cluster and factor analysis in Korean adults. This study analyzed data of 4,182 adult populations who aged 30 and more and had all of socio-demographic, anthropometric, and dietary data from 2005 Korean Health and Nutrition Examination Survey. Socio-demographic data was assessed by questionnaire and dietary data from 24-hour recall method was used. For cluster analysis, the percent of energy intake from each food group was used and 4 patterns were identified: "traditional", "bread, fruit & vegetable, milk", "noodle & egg", and "meat, fish, alcohol". The "traditional" pattern group was more likely to be old, less educated, living in a rural area and had higher percentage of energy intake from carbohydrates than other pattern groups. "Meat, fish, alcohol" group was more likely to be male and higher percentage of energy intake from fat. For factor analysis, mean amount of each food group was used and also 4 patterns were identified; "traditional", "modified", "bread, fruit, milk", and "noodle, egg, mushroom". People who showed higher factor score of "traditional" pattern were more likely to be elderly, less educated, and living in a rural area and higher proportion of energy intake from carbohydrates. In conclusion, three dietary patterns defined by cluster and factor analysis separately were similar and all dietary patterns were affected by socio-demographic factors and nutrient profile.

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[English]
Job Analysis of School and Hospital Dietitians : Factor Analysis of Human Attributes: Eun Seung Song, Myung So Kim; Korean J Community Nutr 1999;4(3):431-440. Published online September 30, 1999

Abstract PDF: This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians' human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; 'basic knowledge of food and nutrition', 'knowledge of clinical nutrition and diet therapy', 'knowledge of medial science', and 'knowledge from experience and common sense'. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; 'ability of program development and research', 'ability of counseling and nutrition education', 'ability of production control and facility management', 'ability to use computer', 'ability to cooperate with others', 'ability to manage consignment marketing', and 'ability of managing situations and informations'. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; 'respoinsibility and sincerity', 'positive personality', and 'affirmative and inquisitive personality'.

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