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NTIS 바로가기벤처창업연구= Asia-Pacific journal of business and venturing, v.11 no.5, 2016년, pp.189 - 204
유동술 (호서대학교 벤처대학원) , 김홍근 (호서대학교 벤처대학원)
The study is aimed at figuring out the effect of the consumers benefit, attitudes and interest when customers purchase functional food on purchasing intention and product a foundation of competitive power such as a customized product development for a marketing strategy by examining consumers' behav...
핵심어 | 질문 | 논문에서 추출한 답변 |
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건강기능식품이란 무엇인가? | 건강기능식품은 기능성원료를 사용하여 제조가공한 식품이다. 일반적인 정의는 사람들의 건강에 유효하게 작용하는 기능성 성분으로 만들어 일반인의 건강 유지와 건강 증진, 질병의 예방 및 질병의 치료 보조 등을 목적으로 하는 특정 식품으로써 식품에 생체조절기능 등의 의학적인 개념을 도입한 퓨전분야이론이라고 말할 수 있다(손인춘, 2014). | |
식품의 기능은 무엇으로 분류할 수 있는가? | 식품의 기능을 크게 나누면 1차 영양기능으로 분류하고 2차 맛과 기호성 기능으로 분류하며, 3차 생체조절 기능으로 각각 분류할 수 있다. 특히, 질병의 예방과 치료에 도움이 되는 3차 생체조절기능들이 강화된 식품의 연구가 점차 발달되고 있으며, 과학적인 연구결과가 입증되면서 건강기능식품으로 탄생되었다. | |
건강기능식품의 기능성은 각각 어떤 기능인가? | 첫째, 영양소 기능은 인체의 성장·증진 및 정상적인 기능에 대한 영양소의 생리학적 작용이고, 둘째, 생리활성 기능은 인체의 정상기능이나 생물학적 활동에 특별한 효과가 있어 건강상의 기여나 기능향상 또는 건강유지·개선기능을 말하며, 기능성 입증자료의 수준에 따라 1, 2, 3 등급으로 구분하고 있다. 셋째, 질병발생 위험감소 기능은 식품의 섭취가 질병의 발생 또는 건강상태의 위험을 감소하는 기능으로, 기능성 근거자료가 질병발생 위험감소를 나타내고 확보된 과학적 근거 자료의 수준이 과학적 합의에 이를 정도로 높을 경우 질병발생 위험감소 기능이 인정된다. |
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