• 한국식생활문화학회지
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• 제33권2호
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• pp.199-205
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• 2018

This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.

• 대한영양사협회학술지
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• 제20권3호
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• 한국식생활문화학회지
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• 제15권3호
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• pp.215-223
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• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

• Journal of Nutrition and Health
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• 제53권6호
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• pp.663-675
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• 2020

본 연구에서는 서울시내 일부 가정식, 외식, 학교급식에서 국물음식을 수집하여 건더기와 국물 각각의 나트륨 함량을 분석하고 제공 환경에 따른 나트륨 함량을 비교하였다. 가정식, 외식, 학교급식에서 건더기와 국물이 1인 분량에서 차지하는 나트륨 함량은 국 및 탕류와 물김치류에서는 국물이 더 높은 비율을 차지하였으며, 찌개류와 면 및 만두류에서는 국물과 건더기가 비교적 유사한 비율을 보이고 있었다. 특히 1인 분량 내에서 국물이 차지하는 나트륨 함량은 최소 43.7%에서 최대 73.2%까지 높았으며, 이를 바탕으로 국물을 적게 섭취하는 것만으로도 상당량의 나트륨 섭취를 줄일 수 있을 것으로 기대할 수 있다. 100 g 당 나트륨 함량은 전식품에서 가정식과 외식이 학교급식보다 각각 유의하게 높았으며, 건더기에서는 외식이 가정식보다 유의하게 높았고, 국물에서는 가정식과 외식이 학교급식보다 각각 유의하게 높고 외식이 가정식보다 유의하게 높은 것으로 나타났다. 연구 결과를 바탕으로 볼 때, 동일한 종류의 음식이라 할지라도 가정식, 학교급식, 외식에 따라 나트륨 함량의 차이를 보이며 가정식과 학교급식, 가정식과 외식, 학교급식과 외식 간의 동일한 종류의 음식에서 나트륨 함량의 차이가 있어, 건더기 및 국물의 섭취 정도에 따라 실제 섭취하는 나트륨 양이 달라짐을 확인할 수 있었다. 그러므로 보다 정확한 나트륨 섭취량 추정을 위하여 음식이 제공되는 환경 및 섭취 방식에 따라 구분된 데이터베이스를 적용해야 할 것이며, 향후 관련 대규모 연구를 통해 대표성을 가진 데이터베이스의 확충이 필요할 것으로 사료된다.