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안선정 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.2
This study investigated to verify the effect of the purchase decision making factors on the intention of recommendation and intention of use for environmentally friendly agriculture products. Survey method was conducted with the dietitians in Seoul and Gyeonggi regions. The interviewees were interviewed in person or over the phone, during which time they were informed of the purpose of the survey. A total of 200 questionnaires were distributed, of which 135 were recovered (recovery ratio 68%). After excluding 15 incomplete or unreliable questionnaires, a total of 120 questionnaires were used for the analysis. The result of the influence of the purchase decision-making factors of the dietitians for environmentally-friendly agricultural products upon the intention of recommendation had an explanatory power of about 43.6%. Hence, the hypothesis of the place of production and country of origin would have a positive influence upon the intention of use was partially accepted, while the remaining hypotheses were dismissed. This showed that the dietitians showed a level of the intention of recommendation when the place of production and country of origin, one of the purchase decision-making factors, was of a high level. The result of the influence of the purchase decision-making factors upon the intention of use had an explanatory power of 54.2%. The hypothesis of trust would have a positive impact on the intention of recommendation was partially accepted, while the rest of the hypotheses were dismissed. Therefore, it was shown that a higher level of positive awareness on the trust upon environmentally-friendly agricultural products among dietitians resulted in a higher level of the intention of use. Furthermore, it would be necessary to understand the demands, the intention of recommendation, and the intention of use for purchase decision-making by dietitians would have to be understood to contribute to the qualitative productivity enhancement and the enhancement of the quality of the services.
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안선정 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.7
For the purpose of providing a set of basic data for the review of differences in the substances, improvements in quality factors, and changes in the consumption status of Gochujang, the results of the comparisons between the commercial samples and home-made Gochujang samples in terms of sensory characteristics, frequency of Gochujang use, usage of Gochujang, foods made using Gochujang, and taste of Gochujang were as follows; The water contents, protein contents, and pH were higher with the commercial products. But, the pattern was different depending on the ingredients and materials. The commercial products also scored higher in terms of the overall preference compared to the home-mades. As for the usage of Gochujang, in general, they were using Gochujang at least once a week. As for the comparison of tastes, the majority answer was that the commercial and home-made tasted similar, followed by home-made and commercial. It turned out that the differences in the contents of the commercial and home-made Gochujang originated from the process of making and ingredients. And, based on the dominant trend that both commercial and home-made Gochujang was in use, it is necessary that the quality control should be enhanced for both the home-made and commercial Gochujang products. Also, in order to increase the consumption of Gochujang, which has functional physiological effects for health, it is believed to be necessary that better, more functional products need to be developed.
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안선정 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.2
This study, which was conducted with students from multicultural families and non-multicultural families in order to review the current food life of the students and examine the consumption status of the traditional Korean foods, preference to traditional Korean foods, awareness on traditional Korean foods. The results were as follows; As for the awareness on the traditional Korean foods, it was shown that the students from multicultural families were more interested in Korea’s traditional foods than non-multicultural families. The examination of the dietary habit scores of the two groups showed that, for the multicultural families and non-multicultural families alike, the score range was ‘moderate’ showing no statistically significant difference between the two groups. As for the level of knowledge on the traditional Korean foods, the level was high with the non-multicultural students while that of the students from multicultural families were lower, and the difference was statistically significant (p<0.01). The preference for the traditional Korean foods was higher with the students from multicultural families. However, the difference was not statistically significant. The number of students from non-multicultural families who answered that ‘it is necessary to preserved and developed traditional Korean foods’ was significantly higher (p<0.01). Therefore, it is believed that the education to enhance the knowledge and positive awareness on the traditional Korean foods for the students from multicultural and nonmulticultural families would be necessary.
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HMR에 대한 선택속성 지각이 만족과 추천의도 및 재구매 의도에 미치는 영향
안선정 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.2
This investigation intends to serve the role of basic data in competitive HMR product development and PR marketing strategy setting the reflects the consumer demands in the food service industry by empirically analyzing the impact of the HMR products’ selection attributes – hygiene, package, convenience and menu–over satisfaction and intention to recommend and repurchase. For the empirical analysis, this study applied the 402 samples of self-administered questionnaire surveys done by university students in the metropolitan areas who have experience in purchasing HMR products. The statistical analysis for measurement included frequency, confirmatory factor analysis, correlation analysis and path analysis, and the study findings are as follows. Such results imply that the consumer satisfaction will thus increase when the perception on some of the HMR selection attributes, hygiene, package, convenience and menu, gets lifted. The validation of the thesis that satisfaction on HRM foods will impact the intention for recommendation has shown that the satisfaction on HMR foods leaves statistically significant positive (+) effect (p<0.01) on intention to recommend. The validation of the thesis that satisfaction on HRM foods will impact the intention for repurchase has shown that the satisfaction on HRM foods leaves statistically significant positive (+) effect (p<0.01) on repurchase intention. The implication of this study is as follows; when a consumer perceives satisfaction regarding the HMR selection attributes, the intention for recommendation and repurchase increases, and therefore, an information marketing and product development strategy for consumer satisfaction of HMR product selection attributes is required to encourage the purchase of HMR. In addition, a company needs efforts for analysis and investment in HMR selection attributes in hygiene, convenience, package and menu.
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유아기 자녀를 둔 아버지의 놀이성과 아버지 역할수행에 관한 연구
안선정 한국놀이치료학회 2000 한국놀이치료학회지(놀이치료연구) Vol.3 No.2
The purpose of this study was to investigate the re1ationship between the fathering role practices and farther's playfulness with his child in early childhood. The subject, of this study were 377 fathers having their sons and/or daughters who go currently in a kindergarten or six day-care centers In Seoul. Playfulness Scale for Adult(Eun Sil Yang, 1995) ana the modified Fathering Practice Scale(Seon Hwa Cho, 1998) were used in this study. The major findings of this study were as fellows : 1) there woe some differences in father's playfulness in connection with age, job, academic backgound, aid child's age, rad a number of children. 2) father's playfulness had a lot to do with the fathering role practices. Then the explanatory variables for the sub-factors of fathering role practices were informality and comicality of father's playfulness. 3) sub-factors of father's playfulness affected the fathering practices made some differences according to the child's gender.
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