• 대한지역사회영양학회지
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• 제24권1호
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• pp.38-46
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• 2019

Objectives: This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students. Methods: A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia. Results: The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p<0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p<0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p<0.01). Conclusions: The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• 식품과학과 산업
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• 제49권2호
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• pp.78-82
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• 2016

DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

• 한국조리학회지
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• 제23권3호
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• pp.50-62
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• 2017

The purpose of this study was to verify the effects of SNS WOM information characteristics on trust, purchase intention and WOM intention with regards to food products. In addition, the moderating role of social capital was also examined between SNS WOM information characteristics and trust of food products. This survey was conducted on those who used SNS from 13th to 27th on October, 2016 in Seoul and Kyonggi area, using convenience sampling method. A total of 380 responses were collected, of which 365 were used for analysis after excluding responses containing missing data. The results from this study are as follows. First, it was found that neutrality than consensus of SNS WOM information characteristics had a greater effect on the trust of food products. Second, only bonding capital was found to moderate the relationships between consensus of SNS WOM information characteristics and trust of food products. Third, trust of food products significantly impacted purchase intention and WOM intention of food products. These findings intend to propose the effective marketing strategy on the SNS to executives or marketers of food companies.

• 한국식생활문화학회지
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• 제9권2호
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• pp.149-157
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• 1994

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

• 한국식생활문화학회지
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• 제19권6호
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• pp.611-619
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• 2004

This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.

• 보건행정학회지
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• 제26권3호
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• pp.226-232
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• 2016

Background: This study was conducted to analyze the influence of socioeconomic characteristics of community on the food insecurity under the control of personal socioeconomic factors which may be influence to the food security. Methods: Food insecurity and individual socioeconomic characteristics were obtained from 2012 community health survey. Socioeconomic characteristics of communities were extracted from the data of Statistics Korea and local governments. Personal socioeconomic factors were sex, age, educational status, job, and monthly family income. Socioeconomic characteristics of communities were administrative district (urban vs. rural), senior population rate, degree of financial self reliance, degree of financial independence, portion of welfare budget, number of welfare facilities, and unemployment rate. We analysed the relationships between the food insecurity and socioeconomic characteristics of community using multi-level analysis under the control of personal characteristics. Results: On personal level age, sex, education status, and monthly family income were related with food insecurity. On community level administrative district (urban vs. rural), degree of financial independence, unemployment rate, and proportion of welfare budget among local general government accounts were related to individual food insecurity. Rural area, district with low levels of financial independence, low portion of welfare budget, and greater unemployment rate showed a higher level of food insecurity. Conclusion: To reduce the level of food insecurity in a community it is necessary to decrease the unemployment rate, in addition to providing support from the central government by increasing the proportion of the welfare budget so that both factors contribute to raising the degree of financial independence.

• Food Science and Biotechnology
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• 제17권1호
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 한국조리학회지
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• 제22권8호
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• pp.39-52
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• 2016

Present study was performed to identify the effects of SNS WOM characteristics on attitude and purchase intention as perceived in restaurant participants and to confirm the moderating effect according to SNS receivers' characteristics on formulated model. Survey method was employed to consumers who are using SNS to find restaurant foods through convenience sampling method in Seoul area. A total of 250 surveys were distributed and 230 were used for analysis, after excluding missing and unusual data. The results from this study are as follows. First, vividness of SNS WOM characteristics had a greater effect on attitude of restaurant food than timeliness, but the consensus and neutrality of SNS WOM characteristics have no significant effect on attitude of restaurant food. Second, SNS receivers characteristics found to moderate the relationships between vividness and timeliness of SNS WOM characteristics and attitude. However, SNS receivers characteristics did not have a moderating role relationships between consensus and neutrality of SNS WOM characteristics and attitude. Third, attitude of restaurant food had a significant effect on purchase intention.