$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

고단백 스낵과 비건 스낵에 대한 선택속성과 구매 행동 연구
A study on the Selection Attributes and Purchasing Behavior of Protein Fortified Snack and Vegan Snack 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.4, 2021년, pp.373 - 381  

박희란 (이화여자대학교 식품영양학과) ,  조미숙 (이화여자대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the sel...

주제어

표/그림 (8)

참고문헌 (23)

  1. Cha BK. 2001. A Study of Nutrient Intake States and the Prevalence of Obesity in Buddhist Nuns. Korean J. Community Nutr., 6(2):227-233 

  2. Hwang JE. 2018. Effects of Health lifestyle on Selection Attributes and Purchase Behaviors on protein snack. Master's degree thesis, Ewha Womans University, Korea, pp 100-113 

  3. Je HJ, Shin KO. 2015. Study on Differences in Dietary Habits, and Nutrients Status of Lacto-Ovo Vegetarian and Non-Vegetarian University Students. Korean J. Food Nutr., 28(2):269-280 

  4. Joo SY. 2016. Influence of nutritional information on preference of protein snacks. Master's degree thesis, Ewha Womans University, Korea, pp 51-54, 63-75 

  5. Ju YJ, Kang JY, Chung JY. 2013. Characteristics of Vegeterianism and Its Association with Eating Behavior in Women Living in Seoul. Korean J. Food Cult., 28(6):576-584 

  6. Key, T., Appleby, P., Spencer, E. et al. 2009. Cancer incidence in British vegetarians. Br J Cancer., 101:192-197 

  7. Kim GH. 2020. The value of the Vegeterians and Differences between Vegeterians and Omniverse in Food choice. Master's degree thesis, Ewha Womans University, Korea, pp 19-20, 126-144 

  8. Kim GN. 2018. Development of Protein-fortified Sunsik with Different types of Protein. Master's degree thesis, Ewha Womans University, Korea, pp 124-139 

  9. Kim MH, Choi MK, Sung CJ. 2004. The study of pytoestrogen intake and bone mineral density of vegetarian and nonvegetarian postmenopausal women. Korean J. Community Nutr., 38(2):151-160 

  10. Kimberley Peters, Pr. Herve Remaud. 2020. Factors influencing consumer menu-item selection in a restaurant context. Food Qual. Prefer., 82:1-10 

  11. Lee GO. 2021. A Study on Preference of Consumers on Blended Tea using Dendranthema zawadskii var. latilobum. Master's degree thesis, Ewha Womans University, Korea, pp 91-103 

  12. Lee SH. 2017. Considering the selection attributes of university students on convenience food. Korean Hosp. Tour Acad., 26(4):179-190 

  13. Lim YK, Song JS. 2016. Study on Graphic User Interface of Vegetarian Restaurant's Webpage for Vegetarians. J. Korean Soc. Des. Cul., 22(3):395-404 

  14. Nele Geeroms, Wim Verbeke, Patrick Van Kenhove. 2008. Consumers' health-related motive orientations and ready meal consumption behaviour. Appetite., 51(3):704-712 

  15. Park HJ, Oh HI, Yang JY, Oh JE, Kang NE, Cho MS. 2020. A Study on the Consumer's Preference and Purchasing Behavior of High-Protein Bars with Soy Protein Isolate. JKSFSN., 19(3):270-278 

  16. Park HR. 2018. Quality Characteristics and Preference of High Protein Cookies with Various Isolated Soybean Protein and Whey protein Mixing Ratios. Master's degree thesis, Ewha Womans University, Korea, pp 73-87 

  17. Seo SO, Kang SI, Kim YZ. 2012. A Study on Consumers' Purchasing Motives, Source, and Shop Choice Attributes of Beauty Service According to Their Values. Korean Beauty Soc., 18(1):60-69 

  18. Sharma C, Kaur A, Aggarwal P, Singh B. 2014. Cereal bars. A healthful choice a review. Carpathian J. Food Sci. Technol., 6(2):29-36 

  19. Song SI. 2017. Undergraduate students' selection attributes of convenience food focused on satisfaction and purchasing intention. Korean Hosp. Tour Acad., 26(2):35-47 

  20. Yang JY. 2020. Development of high-protein snacks for diabetic and Clinical, Preference study. Master's degree thesis, Ewha Womans University, Korea, pp 112-122 

  21. Korea Agro-Fisheries & Food Trand Corporation. 2016 Processed Food Segment Market Status_confectionery market. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId2435&page&searchKeysubject&searchString%EA%B3%BC%EC%9E%90&searchCategory, [accessed 2021.06.18] 

  22. Korea Agro-Fisheries & Food Trand Corporation. 2019 Processed Food Segment Market Status_confectionery market. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId3260&page&searchKey&searchString&searchCategory, [accessed 2021.06.19.] 

  23. Yoo JY. Do only vegetarians go to vegan restaurants? 2030 in Vegetarian Trend (채식주의자만 '비건 식당' 가나요…채식 트렌드에 빠진 2030), Available from: https://news.joins.com/article/23775581#none, [Accessed 2020. 06.17] 

저자의 다른 논문 :

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로