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A Study on the Effects of Consumer and Social Characteristics of Food Allergen Labelling on Intention to Use: Focused on the Technology Acceptance Model
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식품알레르기 유발표시제의 소비자 및 사회적 특성이 이용의도에 미치는 영향에 관한 연구: 기술수용모형을 중심으로

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Type
Academic journal
Author
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.25 No.10(Wn.111) KCI Accredited Journals
Published
2019.10
Pages
170 - 180 (11page)

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A Study on the Effects of Consumer and Social Characteristics of Food Allergen Labelling on Intention to Use: Focused on the Technology Acceptance Model
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The purpose of this study was to examine the effects of consumer and social characteristics of food allergen labelling on intention to use by focusing on the technology acceptance model(TAM). Consumer characteristics include familiarity and enjoyment, and social characteristics include social impact and interactivity. A questionnaire survey was conducted from June 15 to June 30,2019 and was distributed 600 consumers. A total of 566 questionnaires were employed for statistical analysis. SPSS version 25.0 was used to conduct various analysis, namely frequency analysis, factor analysis, reliability tests, correlation analysis, regression analysis. The analysis results were as follows: First, consumer characteristics had significant effects on perceived usefulness and perceived ease of use. Second, social characteristics had significant effects on perceived usefulness and perceived ease of use. Third, perceived ease of use had a significant effect on perceived usefulness. Finally, perceived usefulness and perceived ease of use had significant effects on the intention of using food allergen labelling. The results of this study help to improve the quality of food allergen labelling.
#Food allergen labelling #Consumer and social characteristics #Perceived usefulness #Perceived ease of use #Intention to use

Contents

ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 논의 및 결론
REFERENCES

References (37)

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Agarwal, R., & Karahanna, E. (2000). Time flies when you’re having fun: Cognitive absorption and beliefs about information technology usage. MIS Quarterly, 24(4), 665-694. google schola Akiyama, H., Imai, T., & Ebisawa, M. (2011). Japan food allergen labelling regulation-history and evaluation. Advanced Food Nutrition Research, 62, 139-171. google schola Bae, J. K. (2014). An empirical study on the effect of perceived privacy, perceived security, perceived enjoyment on continuance usage intention in mobile cloud computing. E-Business Research, 15(3), 3-27. google schola Baek, S. H., Yim, H. R., & Kim, H. S. (2019). A study of the acceptance intention of customers in coffee franchise using extended technology acceptance model(E-TAM): Focused on Starbucks mobile application. Culinary Science & Hospitality Research, 25(4), 146-155. google schola Boyce, J. A., Assa’ad, A., Burks, A. W., Joness, S. M., Sampson, H. A. (2010). Guidelines for the diagnosis and management of food allergy in the Unites States: Summary of the NIAIDSponsored expert panel report. Journal of Allergy Clinic Immunology, 126, 1105-1108. google schola

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UCI(KEPA) : I410-ECN-0101-2019-594-001221787