• 한국식품조리과학회지
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• 제28권6호
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 대한지역사회영양학회지
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• 제18권3호
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Nutrition Research and Practice
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• 제1권1호
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• pp.36-41
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• 2007

The purpose of this study was to determine the recognition of body image and food behavior factors according to the BMI. The subjects of this study were 242 7th grade students resided in San Francisco area. The degree of recognition for self-estimated physique of subjects by gender and by race showed no significant differences by gender but significant differences by race, showing that 20.0% was considered as underweight in Asian and 7.5% was considered as underweight in White students. This showed the same tendency as actual physique status (BMI). Also, the ratio of being recognized as more than overweight was 17.3% in Asian, 23.3% in Hispanic, and 13.4% in White students. In case of female students, the ratio of dieting experience was 63.3%, and 49.3% of White students and 63.3% of Hispanic students experienced dieting. In case of students answered not healthy, their body weight were significantly higher than those answered as healthy, and the BMI was also over 19, showing significant differences. Thus cases that answered as not healthy had greater body weight and BMI. Also it showed that frequent dieting experience is related to higher height and weight. The analysis of food behavior factors perceived by body shape showed that the group perceived itself as overweight consumed more 'fast food' but had low scores in 'vegetables' intake, with frequent intake of 'soda' and tendency to 'overeat'. Also, the tendency for 'balanced life' was significantly lower and for skipping breakfast was significantly higher, suggesting problematic food behavior.

• 한국융합학회논문지
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• 제9권8호
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• pp.87-94
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• 2018

본 연구는 방사선 조사식품에 대한 여성 근로자들의 인식 및 행태를 파악하기 위해 설문조사로 수행되었으며 수집된 총 326부의 설문지를 최종 분석하였다. 연구결과 방사선 조사식품에 대한 지식수준은 3.411점, 인식수준은 2.542점이었다. 방사선 조사식품의 구입경험은 학력, 근무기관 및 직업에서, 섭취경험은 근무기관, 학력, 직업 및 경력에서 유의한 차이가 있었다. 방사선 조사식품에 대한 예방행동은 근무기관, 경력 및 직업에 따라 유의한 차이가 있었다. 방사선 조사식품에 대한 요인별 상관관계 분석에서 지식이 많고 인식이 좋을수록 구입 및 섭취경험이 많은 유의한 상관관계가 있었다. 그러나 예방 행동은 지식, 인식, 구입경험 및 섭취경험과 유의한 상관관계가 없었다. 따라서 향후 방사선 조사식품의 합리적 선택을 위해 방사선 조사식품에 대한 정보제공, 안전성 교육 등이 필요하다고 판단된다.

• 한국식생활문화학회지
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• 제38권6호
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• pp.373-380
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• 2023

In this study, 294 housewives in Siheung, Gyeonggi-do, were surveyed to evaluate the differences in the recognition and use of nutrition labeling according to age and to present data for nutrition education. The younger the age, the more aware the consumer was of the information on the nutrition label. Housewives who were younger than 60 years were more likely to check the nutrition labels. The lower the age, the higher the reliance on the nutritional labeling content of the food, and the higher the recognition level of nutritional labeling. It was found that the lower the age, the easier it was for the consumer to understand the nutritional labeling. Among housewives in their 30s and younger, 89.5 percent said they believed checking nutrition labels would help their health. In the younger age group knowledge and information on nutrition labeling was acquired from the internet, and in the older age group, knowledge was acquired from television, radio, and newspapers. Research conducted on housewives in other regions in the future could provide more detailed information suitable for the population of each region. This would serve as data for nutrition education on the recognition and use of nutrition labeling for a healthy diet.

• 한국조리학회지
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• 제14권4호
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• pp.441-455
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• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.

• 한국식품영양학회지
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• 제30권4호
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• pp.759-770
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• 2017

Stress has been associated with poor eating behavior and diet quality. Yet, the relationship between nutrient and food intake and perceived stress in Korean female adults has not been validated. The purpose of this study is to identify the relationship between nutrient and food intake and perceived stress in Korean female adults. This is a cross-sectional study based on the 2014-2015 Korean National Health and Nutritional Examination Survey data. This study investigated 2,010 female adults age 19~64. In this study, according to subjects' perceived stress, we classified subjects into very low-stress recognition group (VLSRG) (n=211), low-stress recognition group (VSRG) (n=1,223), high-stress recognition group (HSRG) (n=488) and very high-stress recognition group (VHSRG) (n=88). Daily nutrients and food group intake, food groups consumed (Dietary Diversity Score, DDS) were analyzed using data from the 24-recall method. The VHSRG had a larger proportion of subjects that were younger (p<0.0001), single (p<0.0001) and smokers (p<0.0001) compared to the VLSRG. Energy and food intake did not differ between the four groups. Percentage of subjects with protein (p=0.0322), vitamin A (p=0.0364) and vitamin C (p=0.0115) intake lower than the EAR (estimated average requirement) in the VHSRG were significantly lowest in the four groups. Also, food intake percentage from fruits and seaweed groups in the VHSRG were lower than other groups (p=0.0034, p=0.0015). DDS in the VHSRG (3.87) was significantly lowest in the four groups (p=0.0022). Results suggest that perceived stress in Korean female adults may by significant to consider in nutritional education programs.

• 한국조리학회지
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• 제16권2호
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• pp.136-154
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• 2010

본 연구에서 한식에 대한 인식, 이미지, 태도, 세계화에 대한 구성요인들과 영향 관계를 규명하고자 이론적 모델을 제시하고 설문조사를 통해 그 분석결과를 바탕으로 이들 요인간의 영향 관계에 대하여 실증분석을 하였다. 연구방법은 SPSS 13.0을 이용하여 빈도분석 탐색적 요인분석과 Cronbach $\alpha$값을 분석하고, 영향 관계를 분석하기 위해 다중회귀 및 단순회귀분석을 실시하였다. 분석 결과는 다음과 같다. 첫째, 한식에 대한 인식은 한식의 이미지와 태도에 영향을 미치는 것으로 나타났다. 둘째, 한식에 대한 이미지는 한식의 태도에 영향을 미치는 것으로 나타났다. 셋째, 한식에 대한 이미지와 태도는 한식의 세계화에 영향을 미치는 것으로 나타났다. 본 연구는 학문 및 한식 문화 발전에 기여할 수 있는 것을 요약하면 다음과 같다. 첫째, 본 연구는 한식에 대한 인식, 이미지, 태도, 세계화에 적합한 한식에 대한 관심을 불러 일으켜 한식의 이미지 제고 및 한식의 세계화에 기여할 것이다. 둘째, 한식을 통해 한국 제품과 문화를 세계화할 수 있는 세부적인 마케팅 전략 수립을 할 수 있을 것이다. 셋째, 전문화된 한식에 대한 음식 관광을 유도하여 한식의 이미지를 향상시키고 경제적 이익과 더불어 한국 국민의 삶에 대한 희망과 자긍심을 부여할 수 있다. 넷째, 로하스와 웰빙 음식에 대한 인식으로 나타난 한식과 우리 문화관광지를 연계하여 음식 관광 자원의 활성화를 도모할 수 있을 것이다. 다섯째, 자연 친화적이고 건강적인 한국 고유 음식 문화의 발굴로 우리나라에 대한 올바른 인식과 태도를 가질 수 있는 계기를 마련 할 수 있을 것이다. 여섯째, 한식의 세계화 및 상품화에 지속적인 관심과 연구자들의 참여를 촉진하여 보다 활발한 연구에 기폭제가 될 것이다.

• 동아시아식생활학회지
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• 제17권3호
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• pp.322-328
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• 2007

This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).

• 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.