Journal List > Korean J Nutr > v.42(3) > 1043758

Hong and Joung: Restaurateur's Willingness to Participate in the Healthy Restaurant Program in Seoul

Abstract

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

Figures and Tables

Table 1
Characteristics of subjects (n = 145)
kjn-42-268-i001

1) missing: 28. 2), 3), 4): Likert 5 point scale

Table 2
Willingness to participate in the healthy restaurant program (n = 145)
kjn-42-268-i002

1) Likert 5 point scale

Table 3
Perception of healthy restaurant program for food service industry (n = 145)
kjn-42-268-i003

1) among subjects who answered they need outside aids (n = 90)

Table 4
Willingness to participate in the healthy restaurant program by personal, business and management characteristics (n (%))
kjn-42-268-i004

*: p < 0.05. 1), 2), 3): Likert 5 point scale

Table 5
Adjusted odds and 95% confidence intervals to participate in the healthy restaurant program (n = 145)
kjn-42-268-i005

*: p < 0.05, **: p < 0.01

1) The variable in parentheses is the reference group

2), 3), 4): Likert 5 point scale. 2) High (≤ 4), Very high (> 4), 3) Low (≤ 3), High (> 3), 4) Low (≤ 3), High (> 3)

Notes

This study was supported by a grant from the Management Center for Health Promotion, Ministry of Health & Welfare, Republic of Korea 2006.

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