소고기 대체의 관점으로 분석한 1인 가구 소비자의 비육류 단백질 식품 구매: 연령구간별 비교를 중심으로 (Analysis of Non-Meat Protein Foods Consumption of Single-Person Household in the Perspective of Beef Substitution: Comparison between Age Groups)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 7호 / 65 ~ 77페이지
· 저자명 : 홍윤지, 김사랑

초록

This study aims to determine how and to what extent the replacement of protein foods occurs in ordinary non-meat protein foods due to the recent decrease in beef consumption. Using the "Consumer Panel Data (2015-2020)" of the Rural Development Administration, we analyzed whether changes in beef purchases were replaced by meat or non-meat protein foods by age group. The two-way fixed-effect model was used to analyze each household's average annual food purchase per a shopping basket. As a result, if beef decreased, the purchase of other meat increased more than that of non-meat protein foods in the 20s and 30s. In the 40s and 50s, and the 60s or older, each consumption of egg and tofu replaced beef more than other meat. Low income did not affect replacing beef with non-meat protein foods in the 20s and 30s. Information on what kind and how much food is replaced instead of beef by age groups is helpful to establish strategies for each detailed market. This study provides a reference point for further monitoring the value consumption phenomenon in the younger generation.

영어초록

This study aims to determine how and to what extent the replacement of protein foods occurs in ordinary non-meat protein foods due to the recent decrease in beef consumption. Using the "Consumer Panel Data (2015-2020)" of the Rural Development Administration, we analyzed whether changes in beef purchases were replaced by meat or non-meat protein foods by age group. The two-way fixed-effect model was used to analyze each household's average annual food purchase per a shopping basket. As a result, if beef decreased, the purchase of other meat increased more than that of non-meat protein foods in the 20s and 30s. In the 40s and 50s, and the 60s or older, each consumption of egg and tofu replaced beef more than other meat. Low income did not affect replacing beef with non-meat protein foods in the 20s and 30s. Information on what kind and how much food is replaced instead of beef by age groups is helpful to establish strategies for each detailed market. This study provides a reference point for further monitoring the value consumption phenomenon in the younger generation.

참고자료

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