해조류 건강 기능 식품에 대한 소비가치 분석

• Published in: Journal of the Korean Society of Food Culture Vol. 23; no. 4; pp. 462 - 468
• Main Authors: 차명화, 김유경, Cha, Myeong-Hwa, Kim, Yoo-Kyeong
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 2008
• Subjects: 생활과학; consumption value; purchasing intention; seaweed functional food
• ISSN: 1225-7060; 2288-7148

In this study, we assessed college students' consumption values with regard to a seaweed functional food, and compared differences between the respondents' purchasing intentions and their educational levels. A self-administered questionnaire was designed and distributed to college students in Daegu/Kyungbook province. A total of 288 questionnaires were collected, and the total response rate was 96.0%. The results demonstrated that purchasing intention influenced all five consumption values. The high purchasing intention (HPI) group evidenced greater functional value, social value, emotional value, conditional value, and epistemic value than was observed in the low purchasing intention (LPI) group. However, individuals' educational levels, as related to food, influenced only the functional value and epistemic value. These results demonstrate that college students' consumption value in terms of seaweed functional foods is affected by purchasing intentions and educational experience.