식생활 라이프스타일에 따른 식행동과 외식 소비이용 행태에 관한 연구

• 영문명: A Study on Consumers’ Food Behavior and Food Consumption According to Lifestyle
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 장혜정(Jang, Hyejeong) 김나윤(Kim, Nayun) 박가경(Park, Gagyeong) 임혜진(Im, Hyejin) 유현정(Yoo, Hyun Jung)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제23권 제1호, 1~28쪽, 전체 28쪽
• 주제분류: 인문학 > 역사학
• 파일형태: PDF
• 발행일자: 2019.04.30

영문 초록

The vast majority of the food service industry is in the form of a highly competitive market, hence entry barriers are low and it is also difficult to achieve economies of scale. However, the domestic food service industry has been shrinking due to the recent ongoing slow growth and recession and the implementation of the Kim Young-Ran law. Consumers who are pursuing caustic are replacing eating out with fast food or light delivery food. In this study, we analyzed the data of “Food Consumption Usage Behavior” from the panel of the Korea Rural Economic Institute in 2016 to examine dietary behaviors and food consumption behavior according to consumers lifestyles. The main results are as follows. First, factor analysis and cluster analysis showed that dietary lifestyle was classified into four groups: a safety type group (19.97%); a polygonal group (30.16%); a normal type group (35.89%); and, an indifferent type group (13.98%). Second, dietary behaviors according to the dietary lifestyle were found to be satisfactory in order of polygon (m=3.637), safe type (m=3.612), mediocre type (m=3.511), and indifference type (m=3.444). Third, according to eating habits lifestyle, eating habits were more likely to be consumed in restaurants than in family units. The frequency of eating out was more frequent when eating out once a month for the safety and indifference types, but when considering polygon and regular types, it was more frequent for once per week. Fourth, as a result of examining the relationship between eating out consumption behavior and eating habits (according to eating habits lifestyle), four types of consumption attitudes based on experience emerged: seeking; safety-oriented; consumption of food.

목차

Ⅰ. 서론

Ⅱ. 문헌고찰

Ⅲ. 연구방법

Ⅳ. 연구결과

Ⅴ. 결론

키워드

Food life Lifestyle Eating out Delivery food