• 한국식품조리과학회지
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• 제27권6호
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• pp.643-651
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• 2011

The purpose of this study was to investigate the perceptions, intake levels and information needs of elementary school students on artificial food colorants in order to provide better understanding and proper dietary education to these students. From May to June 2010, a survey was conducted from 315 elementary school students at fifth and sixth grade level who were living in Seoul. The questionnaire was distributed by 14 elementary school teachers to their classroom students. The results showed that food safety was regarded as the most important factor in purchasing food items, and artificial food colorants were the most interested among various food additives. Although there was a lack of general knowledge and the students' estimated intake levels of artificial food colorants from processed foods were comparatively low, most (82.7%) believed that artificial food colorants were dangerous for health. The information they wanted to know most was the safety, necessity, and function of artificial food colorants, in order. Above results suggested the necessity of providing accurate information on artificial food colorants to elementary school students possibly by developing educational materials which can improve the perceptions on artificial food colorants and encourage a safe dietary life.

• 동아시아식생활학회지
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• 제23권6호
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• 한국식생활문화학회지
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• 제26권5호
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• pp.445-454
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• 2011

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

• 한국콘텐츠학회논문지
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• 제3권3호
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• pp.34-39
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• 2003

21세기가 도래하면서 초고속 인터넷망의 발달과 더불어 편리함을 더욱 추구하고자 인터넷 주문 시스템이 발달되어 가고 있다. 현재 인터넷으로 음식 주문하는 시스템이 많이 개발되어 있지만 언제 어디서나 자신이 편한 곳에서 주문하고자 하는 소비자의 욕구에 충족하기 위하여 이동성이 확보된 무선 인터넷 단말기 (PDA, Pocket PC, HPC등)를 이용한 음식 주문시스템과 유선으로 즉 PC를 통해서 음식점의 전화로 주문 할 수 있는 시스템이 필요하다. 본 논문에서는 CTI시스템을 기반으로 한 유/무선 인터넷 음식주문 시스템을 설계하고 구현하였다.

• 동아시아식생활학회지
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• 제7권4호
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.

• 한국식생활문화학회지
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• 제29권1호
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• 한국식품영양학회지
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• 제34권4호
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• pp.365-371
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• 2021

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

• Journal of Nutrition and Health
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• 제29권7호
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• pp.738-746
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• 1996

In order to anticipate the physiological function of dietary fibers, glucose and bile acid retarding effects were experimented by using in vitro methods based on dialysis for commercial fibers and dietary fiber residue of food samples. The glucose retarding effect in commercial fibers increased in the order of alginic acid, guar gum, CM-cellulose, citrus pectin > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of sea mustard > Korean cabbage, apple > rice bran, barley, soybean, and tangerine. The bile acid retarding effect in commercial fibers increased in the order of citrus pectin, guar gum > CM-cellulose, alginic acid > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of barley, rice bran > sea mustard > tangerine > Korean cabbage, soybean > apple. The higher the retarding effect of glucose movement through the dialysis membrane, the more effective the control of the human blood glucose level. As the retarding effect of bile acid movement across the dialysis membrane increased, the human serum cholesterol level correspondingly reduced. Consequently these in vitro methods can be used as a preceding test before undertaking animal and human experiments to predict the physioloical effects of fiber residues from diverse food samples as well as commercially refined fibers.

• 대한가정학회지
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• 제44권10호
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• pp.109-120
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• 2006

This study was conducted to provide basic data for desirable food culture by surveying the perception and utilization of Korean traditional food and fast-food from 6th grade elementary school students in the Ansan region. According to the survey, elementary school students have insufficient perception about Korean traditional food but they understand fast-food relatively well. The key factor for their concern in Korean traditional food was the mass media, while the variety of tastes and quickness were key factors of fast-food. Among the respondents, 76.0% chose Korean traditional food as more nutritious than fast-food. From the investigation of their diet situation, daily meals came out as Korean traditional food, while fast-food covered snacks and nighttime meals. Normally, just following their parents' selection was the biggest reason for going to Korean traditional food restaurants. They chose fast-food restaurants because the price is proper and they can use that place for their conversation. Among Korean traditional foods, their favorite was "Gal-bi-zim" (beef ribs stew), and among fast-food, they liked hamburger and pizza. Over 90% of male and female students ate fast-food within 30 minutes, which was less than Korean traditional food. Generally, Korean traditional food was relatively more expensive than fast food. Respondents usually went to Korean traditional food restaurants with their parents and family members, whereas they went to fast food restaurants mostly with their friends. Positive factors of Korean traditional food, in order of satisfaction, were taste, hygiene, price, and quickness, while those of fast-food, in the same order, weretaste, price, quickness, and hygiene.

• 한국식생활문화학회지
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• 제31권2호
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• pp.131-140
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• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".