동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제24권4호
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  • Pages.488-502
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  • 2014
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

친환경 유기농 식품을 활용한 한식 건강 메뉴의 이용 실태 및 선택 속성의 중요도 연구 -성별을 중심으로-

Study on Actual State and Importance of Selection of Healthy Korean Food Menu Items Made from Environmentally-Friendly Organic Foods - Focused on Gender-

  • 김미자 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Kim, Mi Ja (Major in Food Service and Technology, The Graduate School, Catholic University of Daegu) ;
  • Park, Geum Soon (Major in Food Service and Technology, The Graduate School, Catholic University of Daegu)
  • 투고 : 2014.05.26
  • 심사 : 2014.08.28
  • 발행 : 2014.08.31
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초록

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. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

키워드

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