식생활 라이프스타일 그룹에 따른 소금관련 영양지식, 식태도, 식행동 비교 연구

윤혜려,강남이,김주현,Yoon, Hei-Ryeo,Kang, Nam-E,Kim, Juhyeon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.

연구논문 : 대도시 젊은이들의 라이프스타일 유형별 외식서비스 인카운터 중요 속성 연구

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.3

연구논문 : 레스토랑 이용자들의 건강자각도에 따른 외식 태도

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.3

연구논문 : 지역 농특산물에 대한 구매의사가 여행자의 재방문 의도에 미치는 영향 -충남 예산지역을 중심으로-

윤혜려 ( Hei Ryeo Yoon ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6

Rural tourism is primarily a domestic tourism activity with visitors traveling to non-urban areas. The development of local and regionally denominate food is a way to distinguish agricultural production and to promote rural tourism. Therefore, this study addressed how utilizing regional agricultural products results in increasing the intention of tourists to revisit an area. The purposes of this study were 1) to identify the image and motives for visiting Yesan, 2) to determine the importance of purchasing intention and the regional menu produced from local agricultural/special products, and 3) to identify the impact of purchasing local agricultural/special products and regional menus on the intention to revisit. A total of 202 usable questionnaires were collected at Ducksan Hotsprings and Suduck Temple in Yean area, which are known tourist attractions. The major findings obtained were as follows: First, Yesan was considered a relaxing place (3.46±1.09), which was the highest ranked image score for a tourist attraction. Second, the highest ranked motive for visiting Yesan was to rest (3.77± 1.18). According to these findings, Yesan is a relaxing place, as it is a rural area with no known defined attractions. Third, most tourists (78.7%) recognized the apple as a local agricultural/special product. The intentions to purchase local agricultural/special products and the need for regional dishes in the local restaurant was higher than average. Tourists showed interests (3.88±1.16) in eating regional dishes made with local agricultural/special products at the restaurants. Fourth, a significant impact of purchasing local agricultural/special products and the regional menu was observed on the intention to revisit (p<0.000). The results indicate that it is very important to develop proper regional menus that concur with images of the location and the regional farming products.

노인의료전문병원의 급식서비스 인카운터에 대한 중요도-만족도 연구

윤혜려 ( Hei Ryeo Yoon ),권진 ( Jin Kwon ) 대한영양사협회 2009 대한영양사협회 학술지 Vol.15 No.3

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

컨조인트 분석에 의한 노인의료전문 병원의 급식서비스 선호도 연구

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1

본 연구의 분석결과, 컨조인트 도출모형의 적합성은 Pearson`s R은 0.420, Kendall`s tau는 0.402(p<0.05)로 나타나 도출된 모형은 적합한 것을 판정되었다. 급식서비스 속성에 대한 중요도는 영양사와의 상담이 51.2%로 가장 높았으며, 배식원의 서비스가 48.7%, 음식의 조리법이 0.1% 순으로 조사되었다. 급식서비스 각 속성의 효용성을 세부적으로 살펴보면 음식의 겨우 `부드러운 조리법 음식의 효용성`이 0.001로서 `일반적인 다양한 음식` -0.001보다 선호되고 있었다. 다음 배식원의 경우 `친절한 배식원의 서비스`가 0.086으로서 `신속한 배식원의 서비스` -0.086보다 선호되는 것을 보여주고 있다. 마지막으로 영양사 상담은 `주 1회`가 -0.318로서 `주 2회` -0.276보다 선호되는 것을 나타내고 있다. 즉, `부드러운 조리법의 음식/친절한 배식원의 서비스/주 1회 영양사 상담`이 노인의료전문 병원의 환자들로부터 가장 선호되는 급식 서비스포로파일로 나타나고 있다. 결론적으로 응답자들의 급식서비스를 선택할 때 가장 중요시 하는 속성은 영양사와의 상담(51.2%)이었으며, 다음으로 배식원의 서비스(48.7%)이었다. 반면 음식의 조리법에 대한 중요도는 0.1%로서 음식의 조리법 자체는 급식서비스를 선택/선호하는 데에 거의 영향을 미치지 않으며, 그보다는 영양사의 상담과 배식원의 배달 서비스가 더욱 중요한 요인으로 파악되었다. 결과적으로 가상의 급식서비스 선호도 모델로써 제시된 8개의 모델에서 일반적인 조리방법, 친절한 말과 미소를 건네는 배식원의 서비스, 주 1회 담당 영양사와의 상담을 제시한 3번 모형이 가장 선호되는 것으로 조사되었다. 노인의료전문 병원 급식서비스의 중요 요소를 파악한 후 가상적인 급식소에 대한 상대적 중요도를 파악을 위한 컨조인트 분석을 실시하였다. 컨조인트 본석은 특정 제품이 가지고 있는 각각의 속성에 고객이 부여하는 효용을 추정함으로써, 고객이 선택할 제품을 예측하기 위한 기법으로 서로 다른 제품 속성에 대한 고객의 중요한 관점을 제시해준다. 즉 병원 급식에서 환자들은 정보를 얻고 가능한 대안들을 알고 난 후 선택 속성의 패턴을 정의하여 이것을 급식소의 결정에 이용할 수 있게 된다. 노인의료전문 병원에서 급식서비스는 치료의 한 분야로써 그 중요성이 증가되고 있으며, 병원에 입원한 환자들을 위한 급식 서비스는 진료외적인 서비스의 한 요소로써 노인급식서비스의 향상을 위한 노력과 품질관리의 중요성이 부각되고 있다. 그러므로 본 연구에서 도출된 노인급식서비스 가상 모델은 노인의료전문 병원에서 행하여지는 급식서비스의 최적화 품질관리를 위하여 이용될 수 있을 뿐만 아니라 만족도 제고를 위하여 사용될 수 있을 것으로 사료된다. The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson`s R(0.420) and Kendall`s tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week(-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

대형 푸드코트 이용 고객들의 서비스 인카운터 중요도-실행도(IPA) 분석 평가 연구

윤혜려 ( Hei Ryeo Yoon ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.1

위탁과 직영운영 병원의 급식 종업원들의 자가 평가에 의한 만족도 비교 연구

윤혜려(Yoon Hei-Ryeo),강남이(Kang Namee) 韓國營養學會 2005 Journal of Nutrition and Health Vol.38 No.2

한국, 중국, 미국 소비자들의 에너지 바에 대한 인식 및 소비 행동 비교 연구

오지은,윤혜려,Oh, Ji Eun,Yoon, Hei-Ryeo 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.4

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

국가 푸드플랜에 대한 소비자의 인식 수준 비교 연구

한정연,윤혜려,Han, Jeong-yeon,Yoon, Hei-ryeo 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.10

The government is emphasizing for a National Food Plan with the aim of establishing a system that can supply healthy and high-quality food to the people. Since consumers' interest and participation are important in vitalizing local food plans, comparative studies on consumer perceptions of food plans are needed. Accordingly, the purpose of the study is to enhance consumers' awareness and understanding of food plans, and to investigate and analyze their perceptions of agriculture and rural areas, and agricultural food consumption behavior according to the level of consumer awareness. As a result of the analysis, consumers were classified into three groups based on the food plan-related awareness score. In terms of marital status unmarried people had a high proportion in the lower group, and married people had a high proportion in the upper group. The higher the perception of food plans, the higher the perception of the importance of eco-friendly or animal welfare foods and the importance of brands when purchasing agricultural and livestock products. The higher the awareness of food plans, the higher the interest of all aspects of food plans. In this study, it can be seen that there were differences in demographic characteristics according to the food plan recognition level groups, in awareness of food plan-related agriculture, and agricultural food product consumption behavior.