• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.725-731
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• 2011

In this study, a survey was carried out on 300 students in Korea Culinary Arts Science High School located in Gyeonggi-do from August 1 to August 30, 2011 to figure out how the control of high school students' eating behavior affects the change of their psychological achievement. Analysis showed that attitude toward eating behavior, and perceived behavior that recognize this and act, as eating habits for control of their eating behavior, are the most control factors of eating behavior. It says that the right perception of customary attitude and the correction of habits according to the exposure and performance of repetitive eating behaviors are important. Consequently, an ordinarily regular norm as a social norm, or a rule around it won't act as big positive factors.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.383-393
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• 1989

This study was surveyed by 318 male and 288 female college students eating out behaviours in Seoul. The results were summarized as follows; 1. Listed below are the major kinds of eating out of the home, breakfast form 8.9%, lunch 76.9%, supper 24.5% and snacks 25.7%. 2. 'Lunch out everyday' by male 53.5%, by female 52.5% 3. The reason why they lunch out indicates carrying a lunch box is 'inconvenient' by 35.1%, 'convenient' by 32.2%, 'hard to prepare the lunch box' by 19.9%. 4. When they choose kinds of food they are ascribed to 'preference' by 66.5%-74.6% the highest percentage of all. 5. The percentage rate of families who eat out Korean food gained the highest percentage by 59.7% next western food 16.6%, chinese food 15.2%, but the lowest percentage was Japanese food by 4.3%. 6. Ra-myun and noodles occupy the highest percentage of male by 43.7%-40.6%, female by 32.4%-54.3%. 7. When viewed from food preference for eating out take fried chicken, Pizza, Kalbi, Bulkoki and Tangsuyook. 8. The price the students generally pay for lunch was 500-1400 wons, averages to 1,000 wons. The price of eating out per capita a day, when taken by family unit averages to 5,200-5,900 wons. 9. College students offered suggestions for 'expensive in prices' 59.1%, 'Unsanitary' 14.1% when eating out.

• The Journal of Industrial Distribution & Business
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• v.9 no.2
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.705-712
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• 2013

Epidemiologic research has suggested that frequent eating out may be associated with poor dietary habits, including high-calorie and inadequate nutrient intakes. Limited studies, however, have evaluated dietary behaviors with patterns of eating out in South Korea. The aims of this study were to examine the associations between nutrient intakes, adherence to dietary guidelines, and frequencies of eating out among Korean adults. Data were analyzed from adult (30 to 64 years old) participants of the 2007~2009 Korean National Health and Nutrition Examination Survey (n=10,223). Nutrient intake levels were assessed by the 24-hour recall method. The dietary score (DS-ADGK) was calculated based on the adherence to dietary guidelines for Koreans. Subjects who frequently consumed meals outside the home tended to be younger, male, urban-dwelling, highly educated, and receiving a higher income. The frequency of eating out was positively associated with the higher intake of most nutrients, except carbohydrates and crude fiber. Regular breakfast habits seem to be associated with the frequency of meals outside the home for women; younger women who frequently eat out tended to have irregular breakfast eating habits, but this association is attenuated with increasing age. The mean DS-ADGK differed by sex, age, and the frequency of eating out; older participants scored higher than the younger ones, women had higher scores than men, and those who frequently eat out had lower scores than their counterparts. In addition, the adherence score for each component of the dietary guidelines was also significantly different by age and sex. The consideration of demographic characteristics related to frequent eating out and other barriers to healthful eating, as well as essential and practical interventions, are needed to promote positive dietary behavioral changes in Korea.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.102-111
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• 2020

Objectives: The frequency of eating out among adolescents seems to be connected to a high rate of skipping breakfast and be interrelated to various nutritional problems. The purpose of this study was to assess the dietary habits of breakfast and eating out and investigate their relationships in male adolescents. Methods: This study conducted a cross-sectional survey. Dietary habits and eating out status were surveyed among 510 male students at a high school in Incheon and compared according to their breakfast skipping and breakfast type. Results: The percentages of subjects in the breakfast skipping group and breakfast group were 41.0% and 59.0%, respectively, and the breakfast group comprised a Korean meal group (74%) and a convenience meal group (26%). In the breakfast skipping group, the percentage of subjects buying and eating snacks due to hunger was 39.7%. Reasons for eating breakfast among subjects who ate breakfast were because parents prepared breakfast (41.9%) and out of habit (31.5%) in the Korean meal group, in contrast to because parents prepared breakfast (36.7%) and due to hunger (29.1%) in the convenience meal group (P < 0.001). Breakfast preparer was mother (91.4%) in the Korean meal group, in contrast to mother (67.1%) and self (20.3%) in the convenience meal group (P < 0.001). A high proportion of the breakfast group woke up at 07~07:30 or 06:30-07, whereas a high proportion of the breakfast skipping group woke up at 07~07:30 or after 07:30, showing a significant difference according to breakfast skipping (P < 0.001). A high proportion of the breakfast group spent 10,000 won (32.5%) a week eating out while a high proportion of the breakfast skipping group spent 20,000 won or more (28.2%), showing a significant difference (P < 0.01). Conclusions: About 40% of male high school students skipped breakfast and consumed snacks as a solution after breakfast skipping. The students who skipped breakfast spent more money on eating out. These results show that breakfast status may be related to eating out. Therefore, practical education on food choice and meal preparation along with regular breakfast instruction is needed in male adolescents.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.71-82
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• 2018

The purpose of this study was to investigate relationship between eating out consumption propensity, dessert $caf{\acute{e}}$ satisfaction, psychological well-being, and quality of life. The objective of this study was reached by verifying a hypothesis through empirical analysis. Data collection was conducted from November 10, 2017 to December 10, 2015, and 250 copies of the questionnaires were distributed. Of these, 243 valid copies of the data were used for the analysis except for the questionnaires that did not meet the research purpose. The results of the analysis were as follows. First, only health pursuit type and quick & convenience pursuit type had a significant influence on satisfaction of dessert cafe. On the other hand, economic value pursuit type, eating out enjoyment pursuit type, and atmosphere pursuit type did not significantly affect dessert cafe satisfaction. Second, among the eating out consumption propensity, there were significant influences on psychological well-being in order of atmosphere pursuit type, eating out enjoyment pursuit type, economic value pursuit type. On the other hand, the health pursuit type and the quick & convenience pursuit type did not significantly affect psychological well-being. Third, satisfaction of dessert cafe had a significant effect on psychological well-being. Fourth, psychological well-being has a significant effect on the quality of life compared to dessert cafe satisfaction. The result of this study is supposed to be utilized as an instrumental data for establishing a strategy for differentiating dessert cafe to improve the quality of life through grasping the eating out consumption propensity to increase satisfaction and psychological well-being in dessert cafe.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.483-489
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• 2012

In this study, a survey was carried out on 208 students at middle schools in Gyeonggi-do through May 1 to July 20, 2011, with the purpose of figuring out how eating attitudes of middle school students affect their psychological achievement and self control. The results were as follows. First, the effect of eating attitudes on the psychological achievement of middle school students demonstrated that regular dietary life, dietary life and health had a statistically significant positive effect on psychological achievement. Second, the effect of eating attitudes on self control in middle school students showed that balanced dietary life, dietary life and health had a statistically significant positive effect on self control. The above findings confirmed that regular and healthy dietary life connected directly with health, which was a factor that makes them think positively about psychological achievement. Besides, for eating self control, as balanced dietary life in eating attitudes was important. And as this had a positive effect on their self control, could improve their eating attitudes. Consequently, the regular eating attitudes and balanced dietary life in eating attitudes of middle school students can make their psychological achievement and eating self control for the nutrition and health care.