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
- 2014.10
- 수록면
- 43 - 51 (9page)
이용수
초록· 키워드
오류제보하기
The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals.
목차
ABSTRACT
INTRODUCTION & LITERATURE REVIEW
METHODOLOGY
RESULTS
CONCLUSIONS
REFERENCES
참고문헌 (35)
참고문헌 신청
1. [학위논문] - An, J. M. / 2012 / Hygiene knowledge and sanitary management performance of school food service employees / Graduate School of Education, Kyungnam
2. [학술지(정기간행물)] - Bearden, W. / 1978 / Media usage, psychographic and demographic dimensions of retail shopper / Journal of Retailing 54 (1) : 66 ~ 73
3. [학술지(정기간행물)] - 최지훈 / 2011 / 생선조리 시 유해물질의 발생경향에 대한 연구 / 실내환경 및 냄새 학회지 10 (1) : 1 ~ 7
4. [학술지(정기간행물)] - Divine, R. L. / 2005 / Analysis of the health life style consumer / Journal of Consumer Marketing 22 (5) : 275 ~ 283
5. [학위논문] - Hong, S. G. / 2011 / A study on processed food purchasing behavior and satisfaction according to the urban housewives' food-related lifestyle / Graduate School of Kyonggi University
2. [학술지(정기간행물)] - Bearden, W. / 1978 / Media usage, psychographic and demographic dimensions of retail shopper / Journal of Retailing 54 (1) : 66 ~ 73
3. [학술지(정기간행물)] - 최지훈 / 2011 / 생선조리 시 유해물질의 발생경향에 대한 연구 / 실내환경 및 냄새 학회지 10 (1) : 1 ~ 7
4. [학술지(정기간행물)] - Divine, R. L. / 2005 / Analysis of the health life style consumer / Journal of Consumer Marketing 22 (5) : 275 ~ 283
5. [학위논문] - Hong, S. G. / 2011 / A study on processed food purchasing behavior and satisfaction according to the urban housewives' food-related lifestyle / Graduate School of Kyonggi University
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UCI(KEPA) : I410-ECN-0101-2016-594-001076642