지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.6
- 수록면
- 327 - 335 (9page)
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초록· 키워드
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BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior.
SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group.
RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods.
CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.
SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group.
RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods.
CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.
목차
INTRODUCTION
SUBJECTS AND METHODOS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (7)
참고문헌 신청
Allison A. Yates. Establishing new principles for nutrient reference values (NRVs) for food labeling purposes. Nutrition Research and Practice. 2007
Allison A. Yates. Establishing new principles for nutrient reference values (NRVs) for food labeling purposes. Nutrition Research and Practice. 2007
Hyun-sun Seo, Soo-Kyung Lee, Soyoung Nam. Factors influencing fast food consumption behaviors of middle-school students in Seoul. Nutrition Research and Practice. 2011
Hyun-sun Seo, Soo-Kyung Lee, Soyoung Nam. Factors influencing fast food consumption behaviors of middle-school students in Seoul. Nutrition Research and Practice. 2011
Kyung Won Kim, John R. Ureda. Applying the Theory of Planned Behavior to Understand Milk Consumption among WIC Pregnant Women. 대한지역사회영양학회지. 1996
Allison A. Yates. Establishing new principles for nutrient reference values (NRVs) for food labeling purposes. Nutrition Research and Practice. 2007
Hyun-sun Seo, Soo-Kyung Lee, Soyoung Nam. Factors influencing fast food consumption behaviors of middle-school students in Seoul. Nutrition Research and Practice. 2011
Hyun-sun Seo, Soo-Kyung Lee, Soyoung Nam. Factors influencing fast food consumption behaviors of middle-school students in Seoul. Nutrition Research and Practice. 2011
Kyung Won Kim, John R. Ureda. Applying the Theory of Planned Behavior to Understand Milk Consumption among WIC Pregnant Women. 대한지역사회영양학회지. 1996
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