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Perceptions Regarding Healthy Eating Based on Concept Mapping
1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
Nutrients
|September 27, 2025
Summary
Korean consumers
Area of Science:
- Nutrition Science
- Sociology
- Cultural Studies
Background:
- Investigates evolving healthy eating perceptions in Korea.
- Addresses rapid socio-economic and cultural shifts impacting dietary habits.
Purpose of the Study:
- To examine contemporary healthy eating perceptions among Koreans.
- To visualize and analyze these perceptions using concept mapping.
Main Methods:
- Mixed-methods approach with concept mapping.
- Focus group interviews and Likert scale ratings.
- Analysis using R-CMap software with 24 participants (aged 16-55).
Main Results:
- Identified six key clusters: Food Choice, Nutrition, Eating Habits, Eating Environment, Production, and Preparation/Cooking.
- Perceptions are shaped by Korean food culture and current eating contexts.
- Public views on healthy eating have recently shifted.
Conclusions:
- Provides a visualized framework of Korean healthy eating perceptions (ages 16-55).
- Highlights adaptation to socio-cultural transformations.
- Offers insights into contemporary dietary trends in Korea.
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