한국 주부의 가공식품에 대한 인식 및 이용 실태에 관한 연구 - 경기도 일부 지역을 중심으로 = A Study on Images and Consumption about Instant Food of Homemakers in Kyung-kido Area

다국어 초록 (Multilingual Abstract)

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes `convenient` as the best advantage in the image on instant food, generally speaking, `preference`, `hygienic concern` and `eating frequently` are moderate, while `good for health` is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to `convenient to cook` by 19.6%. 3) The reasons why they do not use instant food are attributed to `bad for health` by 46.9% to `too expensive` by 29.9%, and to `doubtful in quality` by 16.3%. 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.