• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.167-186
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• 2004

본 연구의 한계는 설문대상이 주로 대학생들로 나타나 표본선정에 있어 고루 분포되지 못한 직업군 등으로 연구결과의 대표성에 문제가 제기된다. 또한, 이용자들이 피자 배달 전문점에 어떠한 이미지를 가지고 있는지에 관한 부분들이 결여되어 있다. 따라서, 향후 연구 과제에 대한 제안으로 인구통계적 특성이나 라이프스타일에 따른 보다 구체적인 피자 배달 전문점의 서비스 품질 등을 가미한 연구가 필요할 것이며, 이용자들의 피자 배달 전문점의 서비스품질에 대한 정확한 지각을 측정하기 위해서는 지각된 품질을 구성하는 보다 심층적인 연구가 필요한 것으로 사료된다. 향후 과제로 이러한 부족한 점들을 보완한 연구가 요구되어진다고 사료된다.

• Food Science and Industry
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• v.50 no.1
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• pp.16-25
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• 2017

There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.222-235
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• 2023

In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.366.1-366.1
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• 2002

Emerging medical technologies for effective and lasting repair of articular cartilage include delivery of cells or cell-seeded scaffolds to a defective site to initiate de novo tissue regeneration. In this respect. the availability of an appropriate biomaterial scaffold is crucial to allow chondrocyte growth and cartilaginous matrix deposition in a three-dimensional geometry. Hyaluronic acid (HA) molecules are anchored to the chondrocyte membrane via receptors, such as CD44. (omitted)

• Korean Journal of Community Nutrition
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• v.26 no.5
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• pp.337-349
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• 2021

Objectives: The purpose of this study was to analyse the relationship between eating behaviour and healthy dietary competency of single and multi-person households, to improve healthy eating behavior. Methods: This study was conducted on 6,355 adult household members who participated in the Food Consumption Behavior Survey 2020. The subjects were divided into age groups comprising young people in their 20s and 30s, middle-aged people in their 40s and 50s, and the elderly in their 60s and above. The eating behavior and healthy dietary competency of single-person and multi-person households were then analyzed. Results: The average age of the members in the single-person households was found to be higher. Single-person households were also found to have a lower marriage rate and lower monthly household income than multi-person households across the age groups of young, middle-aged, and elderly people (P < 0.05). Among each of the age groups, single-person households had significantly higher rates of skipping breakfast and eating breakfast, lunch, and dinner alone than multi-person households (P < 0.05). Young single-person households had lower average scores on healthy dietary competency than multi-person households (P = 0.032). When adjusted for age, gender, marriage, education, occupation, and household income, single-person households had a higher risk of delivery/take-out, eating out, or skipping meals compared to multi-person households (P < 0.05). In multi-person households, the risk of skipping meals, eating alone, eating out, or delivery/take-out decreased as healthy dietary competency improved (P < 0.05). On the other hand, in single-person households, as healthy dietary competency increased, the risk of delivery/take-out or eating alone decreased (P < 0.05). Conclusions: The results of this study suggest that healthy dietary competency and eating practices can be improved by providing customized dietary education by age group for single and multi-person households.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.425-431
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• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.107-118
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• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• The Journal of the Korean dental association
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• v.52 no.8
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• pp.491-505
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• 2014

Food impaction between the implant prostheses and adjacent teeth is the most frequently observed problem. It may be caused by the migration of the adjacent teeth. This symptom may be observed at the mesial aspect of implant prostheses especially, and related with the multiple contributing factors including teeth vitality and antagonist. Idal proximal contact with optimal strength and shape should be made for preventing the food impaction. Shape of customized abutment and prosthesis should have optimal emergence profile. Long duration from the extraction to the delivery of implant prostheses, the adjacent teeth and antagonist teeth may have possibility of occlusal interferences. Remained teeth mobility can induce the food impaction regardless of interproximal contact strength. Occlusal adjustment to remove occlusal interferences can be a method for enhancing the stability of interproximal contact.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.168-176
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• 2018

Purpose: This study was conducted to analyze food consumption behavior of women by marital status based on the 2015 consumer survey data on Food Consumption Behaviors of the Korea Rural Economic Institute. Methods: We analyzed data describing 3,312 women aged 19 ~ 75 who were the main buyers of foods in their household. The food purchase patterns, dining-out behavior, and use of food-delivery and take-out were investigated. Results: Overall, 40.5% of unmarried women shopped for food once per week and 37.4% spent 200,000 ~ 400,000 won per month. Additionally, 43.1% of married women shopped 2 ~ 3 times per week and 26.6% spent 400,000 ~ 600,000 won (p < 0.0001). Dining-out frequency and one-time cost per person of dining-out for unmarried women were higher than those for married women. With delivery/take-out food frequency, 2 time per week was the highest rate among married women (34.6%) and once per week was the highest among unmarried women (31.2%) respectively. Conclusion: The results of this study indicate food consumption behaviors and trends of Korean women by marital status. This study provides basic data that will be useful for food industries establishing marketing strategies to better meet consumer demands.