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식품 종사자가 인식하는 저나트륨 식품과 소비 확대를 위한 중요도-수행도 조사 연구 - 즉석섭취식품(삼각김밥, 주먹밥)을 중심으로 -
A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA) - Focused on Ready-to-Eat Foods (Samgak-Kimbap, Riceballs) - 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.3, 2023년, pp.129 - 142  

임지민 (이화여자대학교 식품영양학과) ,  문수아 (이화여자대학교 식품영양학과) ,  여가은 (이화여자대학교 식품영양학과) ,  김의수 (케이브릿지인사이트) ,  김유리 (이화여자대학교 식품영양학과) ,  오지은 (이화여자대학교 신산업융합대학)

Abstract ▼ AI-Helper 아이콘AI-Helper

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 19...

주제어

#Ready-to-eat foods (RTE)   #low-sodium   #employee perception   #importance-performance analysis (IPA)  

표/그림 (8)

참고문헌 (55)

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