• 한국조리학회지
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• 제13권3호
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• pp.220-238
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• 2007

This study investigates the importance of customers who use hotel restaurants on the basis of literature and actual data, establishes positioning strategies to stimulate hotel restaurants amidst an intensely competitive market, and sets up marketing strategies that can be applied to hotel restaurant business from the analysis results. Determinant factors for hotel restaurants were service quality, food, atmosphere and cleanness, brand and reputation, the attitude and appearance of attendants, and variety of menu, in the order of importance. As for the analysis results for satisfaction, the higher the customers regarded on the attitude and appearance of attendants and the food of the restaurant, the higher the overall satisfaction, the intention of revisiting, and the intention of recommendation of the customers became. Therefore, the marketing and promotion staffs of hotel restaurants should search for the ways to meet these needs of customers as much as possible, and identify the usage inclinations and satisfaction level of customers when carrying out marketing activities and establishing customer relationship marketing strategies.

• 한국조리학회지
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• 제18권5호
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• pp.1-15
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• 2012

본 연구는 약선 요리품질이 약선 요리의 지각된 가치와 재구매 의도 및 추천의도에 미치는 영향관계 분석하였다. 이를 통해 향후 약선 음식이 나아가야 할 방향을 제시하고, 약선 전문식당의 고객유지 및 고객확보를 위한 마케팅 전략을 수립하여 외식산업의 한 축으로 성장할 수 있는 효율적인 운영방향을 제시하는데 목적이 있다. 본 연구의 조사기간은 2009년 6월 15일부터 2009년 7월 2일까지로 서울과 경기도 소재의 약선 요리 레스토랑을 이용하는 고객을 대상으로 하였다. 설문조사는 총 250부를 배포하여 195부를 회수하였으나 응답이 불성실하다고 판단되는 3부를 제외한 후 192부를 최종 분석 자료로 이용하였다. 본 연구의 분석결과를 요약하면 다음과 같다. 첫째, 약선 요리 품질은 기능적 가치(t=5.519)에는 유의한 영향을 미치는 것으로 나타났으나 사회적 가치에는 영향을 주지 않는 것으로 나타났다. 둘째, 약선 요리의 영양적 품질은 사회적 가치(t=10.954), 기능적 가치(t=8.237)에 유의적인 영향을 미치는 것으로 분석되었다. 셋째, 약선 요리의 치유적 품질은 사회적 가치(t=1.191), 기능적 가치(t=0.022)에 유의적인 영향을 미치지 않는 것으로 분석되었다. 넷째, 사회적 가치는 재구매의도(t=9.743)와 추천의도(t=9.154)에 유의한 영향을 미치는 것으로 분석되었다. 다섯째, 기능적 가치는 재 구매의도(t=7.895)와 추천의도 (t=8.143)에 유의한 영향을 미치는 것으로 분석되었다. 본 연구에서 제시된 실증분석의 결과는 약선 전문식당의 체계적인 운영에 필요한 유용한 정보와 성공적인 목표성과를 달성하는데 대한 이론적 준거체계를 적절하게 지지해 주고 있다고 할 수 있다.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.627-635
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• 2011

The prevalence of Atopic Dermatitis (AD), a non-infective chronic inflammatory skin disease, is increasing worldwide. Avoiding the allergen is the basic principle in the treatment of AD. However, when the allergen is food, excessive restriction can lead to nutrition deficiency. The objective of the study was to examine the status of the dietary restriction and compare the caregiver's restriction practice with doctor's recommendation in Korean children with AD. A total of 158 children diagnosed with Atopic Dermatitis were recruited for this study. Information about foods that aggravate AD symptoms and food restriction were collected from the mothers of 158 children aged 6 month-5 year with AD using questionnaires. Food restriction recommendation by doctor was collected through medical chart. McNemar and Margianl homogeneity tests were used to detect a relationship between food restriction recommended by doctor and current practice by mother. There were significant proportion differences of food restriction for each food between by doctor and mother. We found 75.9% of children were avoiding eggs although only 61.4% were recommended for egg restriction by a doctor. Children with restriction of more than 4 kinds of food were 53.2% compared to 13.3% by doctor. Excessive restrictors tended to be younger and diagnosed at younger age. The caregivers of excessive restrictors had trends of "being older" and "having higher income". Avoidance of common foods in children without food allergy could result in malnutrition or impaired growth. Nutrition education is needed for sound practice and nutrition care in children with Atopic Dermatitis as well as interactive communication between caregivers and experts.

• 디지털융복합연구
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• 제19권5호
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• pp.187-196
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• 2021

교통약자는 우리 사회의 높은 비율을 차지하고 있는 대표적인 사회 취약계층이다. 최근 기술의 발달로 사회취약 계층을 위한 맞춤형 복지 기술이 연구되고 있으나, 일반인들과 비교하면 상대적으로 부족한 실정이다. 이에 본 연구에서는 교통약자를 위한 맞춤형 식당 추천시스템을 구현하고자 한다. 이를 위해 특별교통수단 승하차 이력(7,153건), 대구 푸드 식당 상세정보(955건)의 자료를 결합하여 하이브리드 추천시스템을 구현하였다. 구현된 추천시스템의 유효성 평가를 위해 예측 오차율, 추천 커버리지로 기존 추천시스템들과 성능 비교를 수행하여 유효성을 검증하였다. 분석 결과 기존 추천시스템보다 높은 성능으로 나타났으며, 교통약자를 위한 맞춤형 식당 추천시스템의 가능성을 확인하였다. 또한 일부 교통약자 유형에서 유사한 식당이 추천되는 상관성을 확인하였다. 본 연구결과는 교통약자들의 만족도 높은 식당 이용에 기여할 것으로 판단되며, 연구의 한계점 또한 제시하였다.

• Nutritional Sciences
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• 제8권1호
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• pp.42-49
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• 2005

Many of the non-communicable diseases, which are now the major causes of death and disability worldwide, can be linked to our lifestyles, and thus to what eat The life-style related risk factors are - to a great extent - preventable. Public health nutrition (PHN) policies are means through which govemments can have an enornous impact on the reduction of nutrition-related non-communicable diseases, such as diabetes, hypertension, obesity, cancer and cardiovascular disease, by creating and supporting environments which enable healthier food choices and which are conducive to healthy nutrition behavior. More and more countries are developing nutrition policies. Nutrition policies are tools through which governments can intervene and control nutrition-related concerns throughout all levels of society. The need for more concerted action in the Republic of Korea is demonstrated, by showing the lack of priority for nutrition issues. Four recommendations for action are made; the first recommendation places emphasis on the need to implement a structure at the political level, through which nutrition concerns can be addressed, such as a nutrition unit within the Ministry of Health and Welfare. The second recommendation stresses the need for a strong nutrition advocacy strategy, to raise the awareness of the gains that can be achieved by promoting healthy nutrition. The third recommendation calls for more vigorous regulations and stricter enforcement of food and nutrition advertisement, and the fourth recommendation emphasizes the need for a settings-bsed approach to nutrition interventions. Acknowledging the developments that have already occurred in Korea, public health nutrition has yet to become a priority on the agenda of policy makers in Korea.

• 한국조리학회지
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• 제17권4호
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• pp.1-12
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• 2011

본 연구는 조리전공 고등학생을 대상으로 교육 서비스가 학교만족도에 미치는 영향을 분석하여 학교만족도와 추천의도를 높이기 위한 방안을 모색하고자 하였다. 선행연구를 토대로 교육서비스 요인을 도출하였고 총282개의 표본을 대상으로 자기기입식 설문을 실시하였다. 수집된 설문 데이터는 SPSS 12.0을 이용하여 빈도분석, 요인분석, 신뢰도 분석, 회귀분석 동의 분석 방법으로 검증하였다. 분석 결과는 다음과 같다. 회귀분석을 통해 '전문교과서비스'와 '시설서비스'가 학교만족도에 긍정적인 (+)영향을 주며 학교만족도는 추천의도를 향상시키는 것으로 나타났다. 이러한 분석 결과를 토대로 교육서비스의 수요자인 조리 전공 고등학생들의 학교만족도를 높이기 위해서는 내실 있는 전문교과 운영과 시설투자에 관한 재정적 지원이 필요함을 확인하였다. 한계점과 추후 연구 방향에 대해서도 논의하였다.

• 한국조리학회지
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• 제23권6호
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• Nutrition Research and Practice
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• 제14권6호
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• pp.654-666
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• 2020

BACKGROUND/OBJECTIVES: This study aimed to evaluate how breastfeeding and complementary nutrition practices of mothers of 0-24-month-old children comply with the World Health Organization (WHO) recommendations for infant and young child feeding and to compare the results with selected demographic parameters related to the mother and child. SUBJECTS/METHODS: The research sample comprised mothers (n = 250) with children less than 2 years old. Data were obtained via questionnaire and were analyzed using SPSS 20.0 package program. The Pearson χ² or Fisher's exact tests were used for assessing relationships between categorical variables. The one-sample t-test was used for comparisons with reference values. RESULTS: Most mothers (97.2%) breastfed their babies immediately after birth. The mean time to breastfeeding after delivery was 47.8 ± 14.8 minutes, and 40.8% of the mothers complied with the WHO recommendation. Furthermore, 59.8% of the mothers exclusively breastfed their children for 6 months (mean 5.2 ± 1.5 months). The mean duration to the start of providing complementary food was 5.8 ± 0.6 months, and 76.1% of mothers who complied with the WHO recommendation. Only 12.3% of mothers breastfed their children for at least 12 months (mean 7.7 ± 3.3 months). On average, mothers gave cow milk to their children for the first time at 10.1 ± 1.7 months and honey at 11.8 ± 2.3 months. The mothers' rates of compliance with the WHO recommendations on cow milk and honey feeding were 32.0% and 71.6%, respectively. The rate of mothers who complied with the WHO minimum meal frequency recommendation was 88.3%. CONCLUSIONS: We suggest that the WHO recommendations on this subject will be realized more fully by emphasizing the importance of the positive effects of breastfeeding until the age of 2 years and of a timely start of complementary food provision. Such changes will affect child health over the long term.

• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제5권6호
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• pp.289-294
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• 2016

현대인의 건강관리에 대한 관심이 증가하고 다양한 만성질환을 야기하는 식습관에 대한 중요성이 강조되고 있는 상황이다. 이에 따라 여러가지 모바일 및 웹시스템을 이용한 식단 관리 방법이 등장하고 있지만 이는 실제로 적용하기 어렵고 사용자의 상황을 반영하는 맞춤형 정보를 제공하지 않는다. 따라서 개인의 신체정보 및 상황을 반영하고 음식을 분석하여 실질적으로 사용자가 섭취 가능한 맞춤형 식단관리 및 추천 방법이 필요하다. 본 논문에서는 자기조직화지도를 이용하여 음식을 분석하고 이를 군집화하여 음식에 대한 데이터를 준비한다. 그리고 사용자의 신체정보 및 상황을 고려한 개인 맞춤형 기준을 반영하여 섭취하고 싶은 음식에 대한 피드백 및 대체음식 추천방법을 제안한다. 또한 실험을 통하여 일반적인 방법을 이용한 추천된 음식결과와 비교하여 제안된 방법의 입력 음식과 추천 음식의 거리가 짧다는 것을 통하여 영양적으로 유사한 음식이 추천됨을 증명하였다.

• 한국식생활문화학회지
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• 제11권4호
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• pp.507-515
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• 1996

Television food advertisement is the most effective way to reach to consumers with food and nutritional informations and affect their eating behavior. Therefore, 218 food commercials were reviewed using video tapes and copies to know the present food product trends, food messages they transmit and define misleading food commercials. Messages were focused on the benefit of health promoting substances they contain, especially for functional food components, fortified nutrients, food safety focused on food additives, convenience and differentiation with other products. Overnutrition on specific nutrients could be expected due to nutrient fortified products and misleading of food commercials were also noted. Regarding trends, guidelines provided by television broadcasting company shoud be fortified in the connection of Food Hygine Law and supervision committe should reinforce the food company to summit data for the approval of their advertisement claims. Nutrition educational spot program shoud be produced and broadcasted for the public to protect the consumer from food faddism in near future.