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신선편의 농산물 소비 현황 및 만족도 조사 ＝ Consumption and satisfaction with fresh-cut produce in Korean adults / 배윤정 ; 유광원 ; 이경행 1

Abstract 1

서론 1

연구대상 및 방법 2

1. 연구대상 및 기간 2

2. 조사방법 및 내용 2

3. 통계분석 3

결과 및 고찰 3

1. 일반사항 3

2. 신선편의 농산물 구입 여부 및 이유 4

3. 신선편의 농산물 구입 시 고려요인 5

4. 신선편의 농산물 만족도 7

요약 및 결론 8

References 8

초록보기

The purpose of this study was to assess consumption and satisfaction with fresh-cut produce in Korean adults. In this study, an online survey November 9~13, 2020 was conducted with 982 Korean adults age 19~64 (490 males and 492 females) with experience in purchasing fresh-cut produce in the past year. Among all respondents, the percentage with experience in buying ‘washed or peeled vegetables’ was the highest (71.18%), followed by those in buying ‘packaged salads/sprouts/ssam vegetables’ (64.15%), ‘pre-cut fruits/fruit cups’ (59.98%), ‘pre-cut or minced vegetables’ (56.01%), and ‘washed or peeled fruits’ (53.67%), respectively. Among the types of fresh-cut produce, ‘packaged salads/sprouts/ssam vegetables’ showed the highest satisfaction score at 3.73 pts, and the overall satisfaction score of fresh-cut produce consumption was also 3.73 pts. Compared to male respondents, female respondents showed a significantly higher percentage of respondents that purchased ‘packaged salads/sprouts/ssam vegetables’ (p=0.0409), significantly higher satisfaction scores (p=0.0124), and a higher percentage of respondents considering ‘freshness’ important when purchasing (p<0.0001). Additionally, the group with high household income comprised a significantly higher ratio of respondents considering ‘eco-friendly or organic status’ important. The study results may facilitate identify areas for improvement of fresh-cut produce in the future.

Key words: fresh-cut produce, consumption, satisfaction, adults

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기사명 저자명 페이지 원문 목차
창원시 노인의 영양지수에 영향을 미치는 요인 = Factors affecting nutrition quotient for elderly (NQ-E) for the elderly in Changwon City 서은희 p. 75-87

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Antioxidant effects of Hutgae (Hovenia dulcis Thunb.) fruit extracts on peroxidation of refrigerated eels Hee-Sun Song p. 88-95

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채소수로 제조한 된장의 항산화 효과 연구 = A study on the antioxidant effect of doenjang prepared with vegetable water 김도희, 신예지, 강명화 p. 96-105

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볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성 = Quality characteristics of Byeolmijang prepared by different variety of roasted grain powders 엄현주, 권누리, 강혜정, 박혜진, 김소영, 김주형 p. 106-115

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LPS로 유도된 RAW 264.7 대식세포에서 청대의 항염증효과 = Anti-inflammatory effect of Chung-Dae in LPS-treated RAW 264.7 cells 장수주, 강순아 p. 116-126

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순무백김치의 이화학적 특성 및 인체위암세포(AGS)의 항암효과 = Physicochemical of turnip Baek-kimchi and anti-cancer effects of human gastric cancer cells (AGS) 임금자, 강순아 p. 127-136

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식용곤충을 이용한 식품 관련 국내 특허 현황 분석 = Analysis of Korean patent current status related to food using edible insects 박찬정 p. 137-149

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신선편의 농산물 소비 현황 및 만족도 조사 = Consumption and satisfaction with fresh-cut produce in Korean adults 배윤정, 유광원, 이경행 p. 150-158

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고지혈증 개선 및 다이어트를 위한 신선편의형 HMR 제품개발에 대한 연구 = Research on hyperlipidemia improvement and diet fresh convenience HMR product development 이주백, 안홍, 권순무, 김미지 p. 159-166

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참고문헌 (25건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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