외식 영양표시 제도에 대한 소비자의 사용동기, 장애요인과 확대 실시에 대한 인식
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정유선 | - |
dc.contributor.author | 함선옥 | - |
dc.contributor.author | 양일선 | - |
dc.date.available | 2020-02-28T13:45:26Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/11617 | - |
dc.description.abstract | Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식생활문화학회 | - |
dc.relation.isPartOf | 한국식생활문화학회지 | - |
dc.title | 외식 영양표시 제도에 대한 소비자의 사용동기, 장애요인과 확대 실시에 대한 인식 | - |
dc.title.alternative | Customer' perceptions of motivators, barriers, and expansion of menu labeling in restaurants | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.doi | 10.7318/KJFC/2015.30.2.190 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.30, no.2, pp.190 - 196 | - |
dc.identifier.kciid | ART001989491 | - |
dc.citation.endPage | 196 | - |
dc.citation.startPage | 190 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 2 | - |
dc.contributor.affiliatedAuthor | 함선옥 | - |
dc.subject.keywordAuthor | Menu labeling | - |
dc.subject.keywordAuthor | nutritional information | - |
dc.subject.keywordAuthor | restaurants | - |
dc.subject.keywordAuthor | customers | - |
dc.subject.keywordAuthor | motivators | - |
dc.subject.keywordAuthor | barriers | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.