Factors Influencing the Consumption and Purchase of Functional Foods in Gwangju.
- Author:
Eun young KIM
1
;
Ki sang RYU
;
Young Ran HEO
Author Information
1. Department of Nutrition, Chonnam National University Hwasun Hospital, Hwasun, Korea.
- Publication Type:Original Article
- Keywords:
functional foods consumption;
influencing factors;
satisfaction
- MeSH:
Age Distribution;
Commerce;
Drinking;
Eating;
Education;
Female;
Functional Food*;
Gwangju*;
Food, Organic;
Humans;
Male;
Occupations;
Pharmacies
- From:Korean Journal of Community Nutrition
2007;12(6):782-789
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n = 78) and 52.3% of women (n = 128) are found in the age range of 45~54 which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.
