An Analysis of Consumers' Needs and Practice Willingness for the Health Promotion Program in Restaurant Industry among Seoul Residents.
- Author:
Kyung Eui HONG
1
;
Yang Wha KANG
;
Hyojee JOUNG
Author Information
1. Department of Public Health Nutrition Graduate School of Public Helath, Seoul National University, Seoul 110-460, Korea. hjjoung@snu.ac.kr
- Publication Type:Original Article
- Keywords:
restaurant;
health promotion;
needs;
practice willingness
- MeSH:
Adult;
Eating;
Food Labeling;
Food Quality;
Health Promotion;
Humans;
Meals;
Surveys and Questionnaires;
Restaurants;
Social Marketing;
Sodium
- From:The Korean Journal of Nutrition
2008;41(4):365-373
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study examined the needs and practice willingness for the health promotion program of restaurant industry among Seoul residents. Using structured self-administered questionnaires, data on subjects' general characteristics, health status, and eating out behavior characteristics, the needs and practice willingness of the health promotion program for restaurant industry were collected from 765 adults above the age of 19. The needs for nutrition labeling such as fat, calorie, sodium, fiber, and the practice willingness for consuming nutrition labeled food were high. Results showed that gender, restaurant's management status, and food quality status were significant indicators for needs for health promotion program. Education duration, food quality status, and the frequency of eating out were significant variables for practice willingness. The results imply that health promotion program for the restaurant industry should be based on the consumer's characteristics. Also, the results imply the necessity of several activities such as social marketing to inform the benefit of participation in the health promotion program for consumers, guidance to maintain the food quality and improve the ambiance of restaurant for suppliers, and the new establishment of research centers to validate the labeled information on meals and analyze the nutrients of the meals for agencies.
