유전자 변형식품(GM Food)의 지각된 편익과 위험이 소비자 태도에 미치는 영향

• 영문명: Consumer Attitudes Considering Perceived Benefits and Perceived Risks of Food Products Involving Genetic Modification
• 발행기관: 한국외식경영학회
• 저자명: 김영국(Kim Yeong Gug) 서보원(Suh Bo Won) 이애주(Lee Ae Joo)
• 간행물 정보: 『외식경영연구』11권 1호, 123~143쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

The purpose of this study attempted to examine consumer attitudes towards the use of genetic modification in food products. Six research hypotheses were tested by SEM(structural equation modelling), and the following factors were investigated: social trust and general knowledge as two antecedents; perceived benefits and perceived risks as mediating variables; and consumer attitudes as the endogenous construct. Total 273 questionnaires were used for the data analysis. The results indicated that consumer attitudes towards GM food were determined by perceived benefits and perceived risks. Additionally, general knowledge about GM technology had an significant effect on perceived benefits and perceived risks, while there were no significant effects of social trust on perceived benefits and perceived risks. Implications of the results and limitations were discussed.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구모형의 설정 및 가설

Ⅳ. 연구방법

Ⅴ. 분석결과

Ⅵ. 결론 및 제언

참고문헌

키워드

Genetically modified foods Perceived benefits Perceived risks Consumer attitudes