• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.123-136
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• 2019

This paper is a study on the development and consumer preference of the soup stew HMR new products, and the main contents are as follows. A total of nine products were studied, including three developed products and six market products. For this study, the demographic characteristics, the awareness and attitude of HMR products were investigated. In addition, the consumer panel evaluated overall liking, appearance, color, flavor, and taste using the nine-point recertification scale, while the strength assessed viscosity, sweetness, saltiness, sourness, and Umami. Familiarity, health degree, Purchase intention and Recommendation intention were investigated and the reasons for preference and non preference were analyzed by multi-response method. The consumer preference analysis indicates that the product is competitive among existing products and that it would be desirable to improve after identifying the causes of non-preferred factors.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.625-636
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• 2011

The purpose of this study was to evaluate the relationship between bone health and sodium intake in female university students using a dish frequency questionnaire (DFQ 125), anthropometric checkups, food records for 3 days, and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into two groups: normal (n=196) and osteopenia (n=52). There were no significant differences in age or height between the two groups. The average weight, body mass index, and body fat in the normal group were significantly higher than in the osteopenia group. The sodium intake of DFQ was positively correlated with the sodium intake of 3 days of dietary records (p=0.0003). There were no significant differences in the sodium intake between the two groups from DFQ. The dishes were ranked by sodium intake: kimchies were 17.68%, noodles and mandu were 16.36%, stews were 13.69%, main dishes such as meat, egg, and beans were 11.47%, and fish and shellfish were 11.07%. The frequency of eating noodles and mandu (p=0.0116), stews (p=0.0008), kimchies (p=0.0482), fish and shellfish (p=0.0362), vegetables (p=0.0064) and seasoning (p=0.0347) were negatively associated with bone mineral density. Bone health was not significantly different with increasing quartiles of sodium intake. As excessive sodium intakes may indirectly affect bone mineral density, these results suggest that to prevent osteoporosis, university students needed to be more educated about diets containing less sodium through nutrition education programs.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.78-96
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• 2009

The purpose of this study was to analyze and evaluate the menu served in government offices foodservice by using Kasavana & Smith's Menu-Engineering. Sales and food costs were collected from the daily sales reports for a year from Jan 2 to Dec 31 in 2007. Calculation for menu analysis and customer's data were done by computer using the MS 2003 Excel spreadsheet program and SPSS 12.0 package program. Menu mix% (MM%) and unit contribution margin were used as variables by Kasavana & Smith. Four possible classifications by Menu-Engineering technique were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. The main menus served during a year were 128 dishes and about 141 peoples visited this restaurant daily. The mean age of the men was $44.1\;{\pm}\;6.3$, women were $32.7\;{\pm}\;6.4$ and showed that was statistically higher than that of women (p < .0001). The rates of STAR menus were 'Western style (75.0%)', 'guk/tang-ryu (48.1%)', 'jjigae/ jeongol-ryu (23.1%)', 'bap-ryu (17.2%)' in sequence. There were no STAR menus in gui/jorim/jjim-ryu. PLOWHORSE menus were 'gui-ryu (75.0%)', 'guk/tang-ryu (29.6%)', 'bap-ryu (27.6%)' in sequence. There were no PUZZLE or DOG menus in 'jjigae/jeongol-ryu'. PUZZLE menus were 'jorim/jjim-ryu and Myeonryu (each 33.3%)', 'bap-ryu (31.0%)' in sequence. PUZZLE menus were a lots of 'Chinese food (75.0%)' and 'myeonryu (55.6%)'. This study provides the basic data based on regularly menu analysis method applied the scientific menu analysis techniques in government offices food services, I'd like to suggest that the menu management must be done based on the necessity and result of menu analysis according to the seasonal and middle, long-term plans.

• The Monthly Technology and Standards
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• s.91
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• pp.30-31
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• 2009

김치와 된장찌개 이상으로 우리의 입 맛에 친숙해진 에스프레소 커피 음료, 이들의 표준 레시피가 있어 전 세계적으로 누구나 같은 맛을 즐길 수 있다.

• 건강소식
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• v.37 no.3
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• pp.36-39
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• 2013

겨울 내내 얼큰하고 시원한 맛에 즐겨먹었던 보글보글 김치찌개, 묵은지와 돼지고기, 두부를 썰어 넣은 김치전골, 노릇하게 부쳐낸 김치부치미. 하지만 이제는 시큼시큼한 김장김치를 밥상에서 물릴 때가 되었다.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.521-526
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• 1995

The survey on consumption pattern of consumer for Korean traditional soy sauce and sensory evaluation of seaweed soups cooked with soy sauce were summarized as follows:1) 83.5％ of the subjects used Korean traditional soy sauce to cook at home and the old subjects used it more than the young. 60.5％ of soy sauce users made it at home and the old users showed the trend making it at home more than the young. 19.1% of the users were given it by relatives and 18.4％ of the users bought it at the market and purchasing rate is higher in the young. 88.0% of the users consumed Korean traditional soysauce for the reason of umami taste and flavor. 27.5％ and 27.5％ of the users purchased it for the reasons of convenience and confidence respectively. 2) The most important characteristics of the Korean traditional soy sauce were responded to umami taste and flavor. The food having highest frequency to use Korean traditional soy sauce was seaweed soup (84.5%). 3) According to consumer sensory evaluation test of the seaweed soups cooked with soy sauce, preference was somewhat different with the age. It seemed that the old consumers prefered the seaweed soup cooked with Korean traditional soy sauce more than the young.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.764-778
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• 2003

This study was conducted to investigate the dishes and menu patterns consumed frequently for 1 year, using estimated record method with 30 housewives. The purpose of this study was to suggest the dishes and menu pattern for the basis data of the nutrition education program and menu development project. The results were following : cooked rice and kimchi had the highest number of frequencies. The dish group (classified by the cooking method) consumed in largest quantities per capita per meal is the rice group (146.5g). Most frequently consumed dish group were the rice (72.7%), kimchi (60.6%), beverages (33.6%), fruits and juice (26.2%), soup (25.1%), stew and casserole (25.1%) in the order. Some dishes in several dish groups had small number of frequencies. Thus they were not included in the frequently consumed dishes list although they are in the top list of their own dish group. The menu had traditional menu pattern based on cooked rice, Korean soup, and kimchi. Most frequently used menu patterns were rice＋soup＋kimchi, rice＋noodle (or Mandu)＋kimchi, rice＋kimchi, rice＋soup＋kimchi＋seasoned-vegetable in the order. These were very simple menu patterns with only 1~2 kinds of side dish. Therefore, it is necessary for middle-aged housewives to consume menu that the composition of main dish and side dish are adequate. This result can be used as basic data for nutrition education programs in middle-aged housewives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.126-136
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• 2016

This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.423-435
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• 2009

Meal menus were developed and applied for rural elderly of Gangwon and Chungnam areas at agricultural off-season. Amounts of the major nutrients of carbohydrate, protein, lipid, and calorie considered in the menu based on the dietary reference intakes(DRI) of the elderly aged over 65 years were 97.5g, 22.5g, 13.3g, and 600kcal, respectively. In Chungnam, softness and overall acceptance of rice in menu 4, consisted of cereals and rice, kimchi stew with tuna, pan-fried bulgogi mushroom, seasoned dropwort carrot, kimchi, and banana, scored the highest values of 8.5 out of 9.0point hedonic scale (p<0.05). In Gangwon, soup and side dish of menu 3 (rice, frozen pollack pot stew, meatball fried in egg, seasoned sea lettuce, and banana) scored significantly the highest of all (p<0.05). Overall acceptance of all the menus were high over 7.8 without significance in Chungnam. Overall acceptance of the menu 3 scored significantly the highest with value of 8.5 and menu 4 (rice, spicy chicken soup, seasoned bean sprouts, broiled brown seaweed trunk, kimchi, tomato) had significantly the lowest value with value of 7.8 in Gangwon(p<0.05). The total leftover volume of menu 4 was significantly the highest with score of 56g and the menu 4 showed the highest unit cost of 2,900won in Chungnam. However, the total leftover volume of all menus did not show significance ranging from 9g to 19g in Gangwon.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.