KMID : 0381020090420030268
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Korean Journal of Nutrition 2009 Volume.42 No. 3 p.268 ~ p.277
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Restaurateur¡¯s Willingness to Participate in the Healthy Restaurant Program in Seoul
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Hong Kyung-Eui
Joung Hyo-Jee
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Abstract
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This study examined the restaurateur¡¯s willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects¡¯ personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur¡¯s willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.
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KEYWORD
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healthy restaurant, restaurateur, willingness to participate
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