Korean Journal of Community Nutrition

Original Articles

[English]
A Comparative Study on Fast Food Consumption Patterns Classified by Age in Busan: Jeong Sook Lee; Korean J Community Nutr 2007;12(5):534-544. Published online October 31, 2007

Abstract PDF: This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet, and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.

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[English]
The Structural Correlation between Consumer's Attitudes and Intention of Repurchase of Home Meal Replacement (HMR) according to the Product Categories: Lana Chung, Hae Young Lee, Il sun Yang; Korean J Community Nutr 2007;12(3):344-351. Published online June 30, 2007

Abstract PDF: The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

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