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KMID : 0665420040190050524
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Korean Journal of Food Culture
2004 Volume.19 No. 5 p.524 ~ p.531
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Study on the food selection by analyzing the correlates of perceptions and consumptions frequency of foods
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Kim Chul-Won
Kim Tae-Hee
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Abstract
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This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu’s quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.
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KEYWORD
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Food Consumption, Perception, Taste, Food Selection, Correlates
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