• 대한영양사협회학술지
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• 제4권2호
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• pp.245-253
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• 1998

In this study, the food cost for the urban worker's living expenses was estimated for the Korea Labor Union. The urban workers living expenses are minimum of healthy and decency level expenses with allowances for minimum quality of life. Thus, the food cost should be enough for purchasing proper kinds and amount of foods which can supply sufficient nutrient to maintain health and which should reflect current food consumption patterns. To estimate the food cost, the Korean Recommended Dietary Allowances was used to calculate the amount of nutrients which should be supplied. The National nutrition survey and the Food balance sheet, were used to estimate the current consumption patterns for the kind and amount of food. To estimate price for each food item, the market survey was executed in six large cities. Also, to verify the estimated food cost, actual food costs were surveyed. For 5 kinds of model household, dietary allowances were calculated for the each nutrient. Using the Korean food guides, the number of serving for each food group were decided for the model households. In each food group, the amount and kind of foods were decided by the current food consumption pattern. The kind and amount of food were adjusted by the amount of calculated nutrient. When the amount of nutrient was between 90% and 110% of the recommended dietary intake, it was accepted. With these amount and kinds of foods, the food cost were calculated using the market survey. Considering extra expenses for the eating-out and processed foods, extra expenses are added. As a results, for single person family, the estimated food cost was 149,210won per month. For two, three, four and five person family, the estimated food costs were 245,179won, 381,182won, 501,669won and 687,980won per month, respectively. The estimated food cost were lower in the single and two person family than the actual food cost by the survey. The cost for eating-out gave major differences. In the future, to estimate food cost, the food consumption patterns for the different kind of household, sex and age should be studied carefully. Also, the pattern of eating-out should by analyzed.

• 대한가정학회지
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• 제29권3호
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• pp.35-45
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• 1991

This study was to calculate the minimum food expenditure by using OR linear program, and to determine the food plans for different income values based on the recommenced dietary allowances(RDA) for Koreans. VAX 11/780 system was used in this study. There were 6 family models-single man, single woman, married couple, couple with one child, couple with 2 children and couple with 2 children & grandmother. The market price quoted in this study was from July 1989 to June 1990 and the data file was made from RDA & food composition tables. After the minimum food expenditure was calculated from the computer, the low cost food plan was set. From the low cost food plan, we set the moderate cost food plan 25% above the low cost and the liberal food plan 50% above the low cost. One week menu was planned for different food plans. The low cost food plan could be used not only at the institutional levels and at home but also used at the national food policy making for scientific budget planning and for nutritionally well balanced diet. These food plans could control the use of time and efforts, too.

• Journal of Preventive Medicine and Public Health
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• 제43권4호
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• pp.352-361
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• 2010

Objectives: This study estimated the annual socioeconomic costs of food-borne disease in 2008 from a societal perspective and using a cost-of-illness method. Methods: Our model employed a comprehensive set of diagnostic disease codes to define food-borne diseases with using the Korea National Health Insurance (KNHI) reimbursement data. This study classified the food borne illness as three types of symptoms according to the severity of the illness: mild, moderate, severe. In addition to the traditional method of assessing the cost-of-illness, the study included measures to account for the lost quality of life. We estimated the cost of the lost quality of life using quality-adjusted life years and a visual analog scale. The direct cost included medical and medication costs, and the non-medical costs included transportation costs, caregiver's cost and administration costs. The lost productivity costs included lost workdays due to illness and lost earnings due to premature death. Results: The study found the estimated annual socioeconomic costs of food-borne disease in 2008 were 954.9 billion won (735.3 billion won-996.9 billion won). The medical cost was 73.4 -76.8% of the cost, the lost productivity cost was 22.6% and the cost of the lost quality of life was 26.0%. Conclusions: Most of the cost-of-illness studies are known to have underestimated the actual socioeconomic costs of the subjects, and these studies excluded many important social costs, such as the value of pain, suffering and functional disability. The study addressed the uncertainty related to estimating the socioeconomic costs of food-borne disease as well as the updated cost estimates. Our estimates could contribute to develop and evaluate policies for food-borne disease.

• Journal of Nutrition and Health
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• 제39권8호
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• pp.832-840
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• 2006

This study was performed to investigate the relationship between diet quality and food cost and identify the effects of food cost on healthy diet among Korean adult. Among the subjects of 2001 National Health and Nutrition Survey 1,641 men and 1,765 women aged from 30 to 49 years were selected and their information of dietary intakes, socio-demo-graphic information, and anthropometric data were analyzed. For the analysis, subjects were classified to quartile based on their daily food cost. Food guidelines provided by Korean Nutrition Society was regarded as a model of healthy diet. Subjects in the lowest quartile of food cost consumed inadequate amount of food from all food categories of the guidelines. Many subjects in the highest quartile not only satisfied the recommended amount of the Food Guide but also seemed to overeat high energy density foods. Even in the highest quartile, about 90% of subjects did not satisfied recommended amount of dairy products. According to the calculated cost of healthy diet, the average cost did not seem to be more expensive than the current mean food cost of the subjects, and most cost-sensitive food intake was observed in the meat fish beans eggs category. The implications of study results were: 1) all the high cost diets did not indicate the high quality of diet, 2) most practical matter of healthy diet in low income group seemed whether they could afford the expense of meat and fish, 3) nutrition education was required to most subjects for healthy diet.

• Journal of Nutrition and Health
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• 제36권5호
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• 한국조리학회지
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• 제6권1호
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• pp.151-175
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• 2000

In hotels or Food service industrials they make efforts on cost control. In the modern time how to control costs of food materials are perceived to be important even if there are many ways of cost control. Ideas that the cost of food material should be accounted have been change to that the cost of food material should be controlled. change of thought and the spread-over of computer give us the means of effective cost control over the processes of buying, controling, selling food materials. Even if stocked in good places, the food materials are changing in quality from the first time they are stocked. the storage control give us the least loss of this damages and make us to provide customers progressive food services in quality rather than the past. we can make plans to save costs corresponding to take various way of buying suitable to various situation.

• 농업과학연구
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• 제42권3호
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• pp.285-291
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• 2015

Many Koreans have the question about the price of food: whether the price of Korean food is reasonable or not? Even though some previous studies tried to discuss and analyze the price system of Korean food, few papers clearly present the implication about production cost or marketing margin of processing food. The purpose of this paper is to measure and analyze the production cost and marketing margin of tofu and kimchi, which are one of the main food in Korea, through the raw-data of FIS, KAMIS, and other data from Korean business area. The results of studies present a few findings as follows: First, the proportion of labor cost in the production cost is very important factor and need to be decreased for the lower consumer price. Especially, the lower proportion of labor cost in kimchi industry should be important issue, even though the reduction of proportion of labor cost in kimchi industry is not easy in the real world. Second, each marketing channel of processed food shows different marketing margin. Therefore, Korean government need to increase the level of competition of marketing channels, which makes each business is forced to decrease the marketing margin to survive the market competition in Korea.

• 상하수도학회지
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• 제26권4호
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• pp.513-520
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• 2012

The use of food waste disposers (FWDs) can be an emerging option to manage organic food wastes in municipal sewage system. The cost-benefit analysis (CBA) of introducing domestic FDWs is conducted to access the allowable disposer market price and the economic impact on food waste management from conventional solid waste management system. If the convenience value of 10,000 won/month is taken into consideration based on survey results, the introduction of FDWs can lead to net economic benefits, allowing the capital cost of disposer up to 1,000,000 won/unit. Without the consideration of convenience value, the introduction of FWDs becomes profitable if the capital cost of disposer is less than 50,000 won/unit. In case that the value of convenience is more than 7,000 won/month, the reduction of food waste management cost is not valid for the introduction of FWDs to be non-profitable. However, if environmental externalities are considered, the proposed system could become breakeven with the cost of food waste management decreases by 54 % (60,000 won per ton).

• 대한영양사협회학술지
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• 제9권2호
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• pp.128-137
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• 2003

The purposes of this study were to investigate the current status of contracted hospital food services and to find out the difference in accordance with the number of beds in hospitals. Thirty six hospitals having more than 100beds in Seoul, Inchon and Kyungkido were the subjects of this study. Data was collected through surveys. The survey was conducted during March and April in 2002. The Questionnaires were mailed to the 36 directors of dietetic departments of the hospitals and 36 managers of contracting patient food services. Statistical analysis was completed using SPSS Win(11.0) for descriptive analysis and t-test. The results of the study are summerized as follows; Ⅰ. Hospital perspective : The range covered by contract food service was 63.3% and 36.7% in hospital food services, and medical nutrition services. The patient and employee food services were in 83.3%, and patient food services were in 6.7%. The methods selecting contractors are general, limited, selected and competitive biddings, and private contracts. The responsibility for supervision of contract food services was the dietetic department (51.7%) in most cases. Hospitals having personnel responsible for contracting affairs were in 75.9% of the cases and 24.1% did not have personnel. The biggest reason for contracting was facilitation of personnel management. The most important criteria on selecting food services contractors was the professionality of the contractor. Ⅱ. Contractor's perspective : The cost per meal in the year 2001 was composed of 1,905 won for food cost, 1,081 won for labor cost, 222 won for expenses, 114 won for VAT, 14 won for rent and 146 won for miscellaneous or controllable expense, representing 109 won loss per meal. The profit-and-loss contract cost is higher than the fee-contract cost. The ratios of food cost, labor cost and expenses are higher and the ratios of miscellaneous or controllable expense, VAT, rent and profit are lower in hospitals with more than 400 beds compared with those less than 400 beds. However, no significant differences are present between these two groups of hospitals. The actual contract period was 2.2 years upon initial contract and 1.2 years upon renewal. The initial investment cost was 53 million won and the cost of renovation and repair was 8.5 million won. Significant differences were present between two groups of hospitals. The conditions of employment and number of personnel hired by contractors for contract patient food services were significantly different according to the number of beds.

• 한국식생활문화학회지
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• 제37권4호
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• pp.335-344
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• 2022

The study was aimed to investigate the operational meal costs by kindergarten size in Seoul and to analyze recognition for optimal meal prices. A survey (31.6% recovery rate) was conducted on all kindergartens (779 kindergartens) in Seoul on April 2021 using descriptive analysis, t-test, and dispersion method. A price sensitivity measurement (psm) method was used to determine optimal meal prices. Result showed an average food cost for kindergartens of 2,647 won, an average labor cost of 605 won, an average operating cost of 146 won, and the total meal cost of 3,506 won. Total meal cost decreased with increasing kindergarten size (p<0.001). On the other hand, kindergartens with more students decreased the ratio of food cost to total meal cost, and operating cost and labor costs (p<0.001) increased. The optimal price of kindergarten operators' meal cost (OPP) was KRW 3,673. Furthermore, the analysis showed the sensitivity of operators' meal costs to kindergarten size was insignificant.