A Study on Fast Food Consumption Patterns and Behaviors of University Students

Jang, Jae-Seon; Oh, Sung-Cheon

doi:10.9799/ksfan.2013.26.2.301

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…Participants were college students from a university in South Korea. College students were selected as a sample because it has been reported that they consume fast food meals 1 to 3 times weekly, which means they are more frequent consumers compared to the other groups (Morse & Driskell, 2009) and a number of Korean university students have been conducted on the state of fast food consumption and eating habits (Jang & Oh, 2013;Kim, Kim, & Choi, 2015 ). The sample size consisted of 120 participants and each group of the study included 30 participants.…”

Section: Participants and Proceduresmentioning

confidence: 99%

Communication through Restaurant Menus: Labeling and Psychology

López-Flores¹,

Chang²,

Hwang³

2020

Bus. Commun. Res. Pract.

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Objectives: As different types of nutritional information could result in different perceptions, it is necessary to evaluate how the presence of menu labeling affects consumers' feeling of conflict as this feeling may trigger more conscious food selection. The main purpose of this study is to examine if psychology matters in the evaluation of nutritional information of menu items. Methods: Participants were randomly assigned to one of four menus with different nutritional information (no calorie information, calorie information, calorie+fat information, and calorie+exercise information). Three hypotheses were tested using ANOVA (Analysis of Variance): (1) Effect of labeling types, (2) Moderating effect of consumers' self-control, and (3) Moderating effect of consumers' health consciousness. Results: Results show that menu labeling with calorie and fat information induced a reduction in the calories selected, a more favorable attitude toward the product (source credibility), and an increase in consumers' feeling of conflict. Regarding self-control and health consciousness, the high self-control participants were more responsive to the provision of nutritional information than were the low self-control participants. The low health-conscious participants were also influenced when only calorie information was provided, while high health-conscious consumers were more responsive to calorie, fat and exercise information. Conclusions: The display of different types of nutritional information on the menu could benefit both high self-control and high health-conscious consumers as well as low self-control and low health-conscious consumers.

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Section: Participants and Proceduresmentioning

confidence: 99%

Communication through Restaurant Menus: Labeling and Psychology

López-Flores¹,

Chang²,

Hwang³

2020

Bus. Commun. Res. Pract.

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A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis

Choi¹,

Chung²,

Rho³

2022

easdl

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Comparison of dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services

Hyun

2014

J Nutr Health

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Purpose: The purpose of the study was to compare dietary habits, perception, and consumption frequency of fast foods between part-time working youths at fast food restaurants and those at other food-related services. Methods: The study subjects were part-time working youths in 13 fast food restaurants (n = 118) and in 25 other places including bakeries, cafes, convenience stores, and other restaurants (n = 115) in Cheongju. Demographic characteristics, dietary habits, perception regarding fast foods, and consumption frequencies of food groups and fast foods were assessed using a self-administered questionnaire. Results: Female youths working at fast food restaurants had unhealthier dietary habits, such as meal skipping and night snacking compared to those working at other places. Consumption frequencies of fruits in males and beans/bean products in females working at fast food restaurants were significantly lower than those working at other places. Perception score on fast foods was significantly lower in males working at fast food restaurants than in males working at other places. However, the consumption frequencies of hamburgers, pizzas, and a total of six fast foods among both males and females working at fast food restaurants were significantly higher than those working at other places after adjusting for confounding variables including age, status, type of residence, allowance, alcohol, smoking, working hours, and hourly pay. Conclusion: Part-time working youths at fast food restaurants had worse dietary habits, such as meal skipping and night snacking, and consumed fast foods more frequently than those working at other places. Interventions for part-time working youths at fast food restaurants may be needed in order to reduce fast food consumption and increase the intake of fruits and vegetables.

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A Study on Fast Food Consumption Patterns and Behaviors of University Students

Cited by 3 publications

References 2 publications

Communication through Restaurant Menus: Labeling and Psychology

Communication through Restaurant Menus: Labeling and Psychology

A Franchise Hamburger Menu for University Students Determined by Identifying Selection Attributes Using Conjoint Analysis

Comparison of dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services

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