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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.24 no.4, 2014년, pp.488 - 502
Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Hav...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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친환경 농산물이란? | 또한, 유기농에 대한 관심은 고품질의 안전한 농산물로서 유기농 채소를 즐겨 사는 것을 기본으로 친환경 유기농 식품의 소비를 촉진시켰다(Lee HS 2005). 친환경 농산물이란 합성농약, 화학비료 항생 항균제 등 화학 자재를 사용하지 않거나, 이의 사용을 최소화하고 농축임업 부산물의 재활용 등을 통하여 농업 생태계와 환경을 유지 보전하면서 생산된 농축임산물을 의미한다. 즉, 저농약 농산물, 무농약 농산물 및 유기농산물 중 한 가지를 인증 받은 농산물을 말한다(Kang DH 2011). | |
유기농에 대한 관심은 무엇을 촉진시켰는가? | 이러한 고객의 소비 생활의 추구는 유기농 제품에 대한 관심을 증대시켰다(Bae KG 2006). 또한, 유기농에 대한 관심은 고품질의 안전한 농산물로서 유기농 채소를 즐겨 사는 것을 기본으로 친환경 유기농 식품의 소비를 촉진시켰다(Lee HS 2005). 친환경 농산물이란 합성농약, 화학비료 항생 항균제 등 화학 자재를 사용하지 않거나, 이의 사용을 최소화하고 농축임업 부산물의 재활용 등을 통하여 농업 생태계와 환경을 유지 보전하면서 생산된 농축임산물을 의미한다. | |
무공해 식품에 대한 선호에 따라 어떤 환경이 만들어지고 있는가? | 고객의 음식에 대한 새로운 욕구를 충족시키기 위하여 가공 식품보다는 자연 식품을, 농약이나 공해의 영향을 받은 식품보다는 무공해 식품을 선호하는 경향으로 나타났다(Lee SK 2010). 이러한 식품에 대한 선호는 고객들의 식품 안전성에 대한 관심으로 이어졌으며, 식품 수요에 있어서도 양보다 질을 선호하게 되었고, 이제는 생산만 하면 팔리는 것이 아니라, 품질이나 가격에서도 소비자의 욕구를 충족시키는 상품이어야 판로가 확보되는 환경으로 바뀌어 가고 있다(Lee HJ 2003). 이러한 고객의 소비 생활의 추구는 유기농 제품에 대한 관심을 증대시켰다(Bae KG 2006). |
Bae KG (2006) Current situation of agricultural organic products and organic processing food. Food Science and Industry 39: 35-51.
Cho WH (2003) A study on characteristics and development strategies for production, consumption, distribution structures of environmentally friendly agricultural products department of Agri. Ph D Dissertation Korea University, Seoul. pp 91-107.
Choi BR (2010) Influence of food-related lifestyle on Korean food perceptions and commercialization opinions as evaluated in Korean and non-Korea clusters. MS Thesis Dankook University, Seoul. pp 20-62.
Chung YS (2012) Consumer attitude and intention towards organic food : cross-cultural study of the United States and south Korea. Department of Nutritional Science & Food management. MS Thesis Ewha Womans University, Seoul. pp 58-62.
Hong SS, Ko JY, Yoo Ey (2013) The study of relation between life style of dining-out consumers and menu selection attributes in Korean restaurants. Korean Academic Soc Tourism Leisure 25: 155-175.
Hong YK (2002) A study on consumption situations and consumer satisfaction for organic aricultural products. MS Thesis Korea University, Seoul. pp 1-20.
Hwang CJ (2009) A study on the purchase factors of the environment friendly agricultural products and measures to promote the purchase. Ph D Dissertation Hanseo University, Chungnam. pp 10-55.
Jeon YH (2006) A study on how to promote food service businesses in growing wellbeing trend: focus on case study. Foodservice Management Soc Korea 2: 25-39.
Kang DH (2011) A study of the parents' awareness and ways to expand environmentally-friendly agricultural products on elementary school for parents. MS Thesis Inje University, Busan. pp 1-12.
Kang JA (2009) A study on the visual importance of the menu of Korean royal court cuisines and the selective preference. MS Thesis Sejong university, Seoul. pp 1-106.
Kang YS, Park HJ, Jung JW (2011) A study on the effects of the selection attributes of Korean restaurant menu on customer satisfaction and revisit Intention. Korean J Culinary Research 17: 1-17.
Kim DK, Kim SJ, Lee KH(2011) The effect of organic food choice motive on attitude and intention of purchasing organic food. Korean J Dietary Culture 26: 506-512.
Kim KJ, Kim SJ (2000) A study on restaurant menus evaluation factors in hotel. Korean J Culinary Research 6: 25-55.
Kim LW (2010) The effect of health concern on purchase behavior of the environmental friendly agricultural products. MS Thesis Hanseo University, Chungnam. pp 1-86.
Kim NS, Cho MK, Oh SH, Choi DS, Jung MY, Woo JW, Kwon J, Kim DH, Oh CH (2013) The effects of several types of bibimbabs on immune activities in mice. J East Asian Soc Dietary Life 23: 23-30.
Lee GM, Lee SW, Cha SB (2010) Possibility and challenges of introducing 13 representative Korean food menus in USA campus dining service. J Food Management Soc Korea 13: 99-121.
Lee HJ (2003) A study on the menu-selection behavior in hotel italian restaurant. Korean J Culinary Research 9: 37-54.
Lee HS (2005) Study on the direction of developing organic food package in the wake of change in lifestyle of consumers who pursue well-being trend by focusing on well-being consumers and LOHAS consumers. MS Thesis Ewha Womans University, Seoul. pp 4-35.
Lee OJ (2006) Exploring the attributions of menu choice and prefer menu by tourist's at the hotel Korean restaurant. MS Thesis Kyounggi University, Seoul. pp 7-57.
Lee SK (2010) An analysis of the recodnition difference between custormers and employees health menu in a hotel restaurant. MS Thesis Chodang University, Jeonnam. pp 4-30.
Lee TG (2009) Quality characteristics of the pound cake added with mesangi(Capsosiphon fulvescens) power. Jeonnam Provincial University 11: 221-227.
Li XX (2012) Research on organic food package design-centered the XINSANHUI packaging design. MS Thesis Konkuk University, Seoul. pp 4-8.
Park SJ, You SE (2007) A study of the effect of health motivation and envitonmental concern on choosing organic food. Consumer Culture Research Institute 10: 107-126.
Park YS (2006) A study on the purchase selection and satisfaction of organic food by lifestyle of consumers. MS Thesis Cheju National University, Cheju. pp 1-3.
Seo OS, Choi HC, Kang BS, Kim DW, Kang HK (2011) Grew up of the chicken industry. RDA Interrobang 22: 1-20.
Shin BK (2011) A study about the impacts of recognition (perception) of Korean food on image, attitude, loyalty, and globalization seeking tendency-focused on Korean food globalization. Ph D Dissertation Kyunghee University, Seoul. pp 1-70.
Shin IS (2011) The influence of benefit pursued by purchasing organic product over menu selection attribute of the dining industry and satisfaction level. Ph D Dissertation Kyungsung University, Busan. pp 4-79.
Sohn HJ (2008) A study on the perception of the organic agricultural products and the state of purchasing them among housewives. MS thesis Sangji University, Seoul. pp 23-36.
Yin HY (2007) A study of influencing factors of purchase intention of consumers for food. MS Thesis Chonbuk National University, Chonbuk. pp 1-23.
Yoon HY, Han YS (2005) A study on consumers' recognition of organic agricultural products. Korean J Food Cookery Sci 1: 150.
Yu BY (2008) A study on the consumer''s behavior for wellbeing foods. MS Thesis Sookmyung Women''s University, Seoul. pp 5-11.
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