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KMID : 1036720210540040398
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Journal of Nutrition and Health
2021 Volume.54 No. 4 p.398 ~ p.411
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A survey on the utilization practice and satisfaction of users of food and nutrition information
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Kim In-Hye
Park Min-Seo
Bae Hyun-Joo
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Abstract
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Purpose: The objective of this study was to investigate food and nutrition information utilization practices of adults aged between 20 and 30 years to provide the basic data for developing customized content.
Methods: Statistical analyses were performed using the SPSS program (ver. 24.0) for the χ2-test, t-test, one-way analysis of variance, and Duncan's multiple range test.
Results: Of the 570 subjects surveyed, 45.4% were men, 54.6% were women, 66.3% were in their 20s, 33.7% were in their 30s, 41.4% were single-person households, and 58.6% lived with their families. On average, 14.2% of televisions (TVs), 26.0% of personal computers (PCs), and 63.7% of smartphones were used for more than three hours per day. 30.9% of respondents searched for food and nutrition information more than once a week. 70.0% of the respondents had then applied the information in real life and 54.7% of the respondents said they would share information with others. Information retrieval rate was in the order of ‘restaurant (64.8%)’, ‘diet (57.5%)’, and ‘food recipes (55.7%)’. Overall satisfaction with food and nutrition information averaged 3.33 on a five-point scale. Satisfaction score was in the order of ‘enough description and easy to understand (3.43)’, ‘matching title and content (3.35)’, and ‘providing new and novel information (3.22)’. Satisfaction scores were significantly higher in the group that searched for information (p < 0.001), the group that used the retrieved information in real life (p < 0.001), and the group that conveyed this information to others (p < 0.001).
Conclusion: To improve information user satisfaction, it is necessary to provide customized information that fits the characteristics of information users. For this purpose, it is necessary to continuously conduct surveys and satisfaction evaluations for each target group.
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KEYWORD
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food, smartphone, restaurant, diet, satisfaction
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