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KMID : 0665420140290020151
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Korean Journal of Food Culture
2014 Volume.29 No. 2 p.151 ~ p.162
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Study on Awareness and Preferences in Adults regarding Consumption of Environmentally friendly Organic Food while eating-out according to Gender and Age - Focused on Adults in Su-seong Area in Daegu -
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Kim Mi-Ja
Park Geum-Soon
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Abstract
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This study conducted a survey to analyze awareness, preferences, and the current state of consuming environmentally
friendly organic food while eating-out in 435 adults aged 20 and above in Daegu, Korea. Most subjects (95%) showed
awareness of environmentally friendly organic food, and 88.5% of subjects answered environmentally friendly organic food
is ‘needed’. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times
per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when
eating out, and they mostly favored Korean restaurants when ordering environmentally friendly organic food. Analysis of
awareness of environmentally friendly organic food showed that among ‘health’ factors, ‘environmental’ factors, ‘social’
factors, and ‘dietary essential’ factors, ‘health’ factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes (p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most.
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KEYWORD
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Environmentally friendly organic, awareness, preference, eating out
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