농식품소비자역량 정도에 따른 친환경식품, HMR 구매 및 외식행태 분석 - 2022 식품소비행태조사 자료를 바탕으로 -Analysis of Eco-Friendly Food, HMR Purchases, and Eating-Out Behavior by the Level of Agri-Food Consumer Competency- Based on Food Consumption Behavior Survey for Food 2022 Data -
- Other Titles
- Analysis of Eco-Friendly Food, HMR Purchases, and Eating-Out Behavior by the Level of Agri-Food Consumer Competency- Based on Food Consumption Behavior Survey for Food 2022 Data -
- Authors
- 김경희; 윤지영
- Issue Date
- Dec-2023
- Publisher
- 한국식품영양학회
- Keywords
- agri-food consumption competency index; eco-friendly food; home meal replacement(HMR); eating-out; consumer behavior survey for food in 2022
- Citation
- 한국식품영양학회지, v.36, no.6, pp 588 - 604
- Pages
- 17
- Journal Title
- 한국식품영양학회지
- Volume
- 36
- Number
- 6
- Start Page
- 588
- End Page
- 604
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159878
- DOI
- 10.9799/ksfan.2023.36.6.588
- ISSN
- 1225-4339
2287-4992
- Abstract
- This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.
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