• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.1
• /
• pp.74-82
• /
• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.6
• /
• pp.465-475
• /
• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• The Korean Journal of Community Living Science
• /
• v.23 no.3
• /
• pp.265-276
• /
• 2012

This study was targeted at 91 students living in a boys' high school dormitory and centered on the how the consumption of fish and vegetables changed after students were educated according to nutrition education and cooking methods. First of all, the primary investigation of the leftover amount in the beginning of the semester was conducted five times for five days from March 21st to 25th, 2011. The secondary investigation was conducted with the same diet for five days as well from December 1st to 7th. Then the tertiary investigation was performed eight times from December 12th to 30th, after cooking method changes. There was a difference of the total leftover food amount between the first grade and the second grade during the beginning of the semester, but after the nutrition education there was no difference of the leftover food amount. In particular, leavings of vegetables and fish both significantly decreased in the first grade, after the nutrition education to encourage students to eat fish and vegetables. However, there was no difference in the leftover food amount of the second-grade students who received the education before, between the beginning and the end of the semester. When cooking fish the way students preferred, they had fried fish fillets the most, followed by roasted fish fillets, roasted bone-in fish, and braised fish. There were significant differences. Regarding vegetable, students ate salad the most, followed by Geotjeori and blanch, and there were significant differences.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.2
• /
• pp.157-171
• /
• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• Journal of Korean Home Economics Education Association
• /
• v.17 no.3 s.37
• /
• pp.53-70
• /
• 2005

This study was to offer a basic data for setting up new curriculum and preparing for effective instruction and education methode on md and nutrition section by researching & analyzing the degree of necessity, difficulty and utilization in actual life of food and nutrition section which requires a close relation with actual life and home economics for the second grade students who studied home economics in the first grade in a middle school. The results obtained were as follows. A highest number of students$(38.9\%)$ responded that 'they learned skills required in home life such as cooking, laundry and childcare' on a question of home economics recognition and the next highest percentage of students$(27.5\%)$ responded' they learned of healthy life and correct human building through home economics education'. For the recognition of a food and nutrition section the highest percentage of students$(38.8\%)$ responded that 'they learned the knowledge and principle of food nutrition for the improvement of a food and nutrition', and the next highest percentage of students$(30.7\%)$ responded 'they teamed practical skills required in actual life'. The meal and nutrition of juvenile, and the principle and practice of cooking was highly ranked in order for the necessity on the food and nutrition section, girl students accounting for higher percentage than boys in overall food and nutrition section and all areas. A nutrition of juvenile, a meal of juvenile, and the principle of cooking and cooking practice was middle ranked in order for the difficulty of the food and nutrition section. Girl students recognized overall food and nutrition section more difficult and also they recognized a nutrition of juvenile and a meal of juvenile more difficult than boy students, but boy students recognized the principle of cooking and cooking practice more difficult than girls. On the practical use of the food and nutrition section in actual life, a meal of juvenile, the principle of cooking and cooking practice, nutrition of juvenile was low ranked in order. Boy students practically used overall food and nutrition section including a meal of juvenile and nutrition of juvenile in detail with high percentage, and girl students practically used the principle of cooking and cooking practice with high percentage. . Regarding interrelation of the degree of necessity, difficultly and utilization on food and nutrition section, as the degree of necessity was high on food and nutrition, the degree of practice was high in all the areas, and as respondents recognized food and nutrition section difficult, they practically used a food and nutrition section at low percentage.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.1058-1067
• /
• 2017

The purpose of this study was to develop the NCS-based cooking practice education method by using the full learning model and to confirm its effect. The study design was a pre-post test of the non-equality control group. The subjects of this study included 28 students in the experimental group and 27 students in the control group. The experimental group participated in the NCS-based cooking practice training using the complete learning model, and the control group received only cooking practice training based on the full learning model. The data were collected during the second semester of 2016 and analyzed by SPSS WIN 23.0. The results of this study were as follows: First, homogeneity test showed that pre - homogeneity such as general characteristics, cooking ability, and knowledge of cooking theory were achieved (p>0.05). Second, the experimental group recognized that its cooking ability was high. With respect to the ability to cook food, the ability to cook, and the ability to prepare food ingredients (p<0.01), personal hygiene management, cooking hygiene management, and cooking safety management abilities were not significant. The mean value the experimental group was high. Third, the final theoretical knowledge score was not significant. The average score in the experimental group (69 points) was 5 points higher than that in the control group (64 points). This was about two times higher than the score of 37 points in the first stage preliminary survey. Finally, the final performance score was significant (p<0.05), and the score in the experimental group (89 points) was 5 points higher than that in the control group (84 points). Therefore, the NCS-based cooking education method is confirmed to be an effective method, especially for improvement of the practical ability, improvement of theoretical knowledge, and achievement of perfect learning standards.

• Culinary science and hospitality research
• /
• v.20 no.2
• /
• pp.165-182
• /
• 2014

This study has been carried out to provide marketing materials concerning recognition of parents and students for operators of private cooking education institutes and useful information for the parents who are to send their children to such training institutes, by identifying the effects of the quality of educational services and educational environment of cooking education institutes on satisfaction and positive recommendation intention of trainees. Especially, educational services and educational environment of cooking education institutes that provide education to foster skilled workforce in specialized culinary area were analyzed in detail to draw effective data. Firstly, it has been studied if educational services of cooking education institutes such as educational contents, service of instructors and educational service quality had positive effects on the level of satisfaction about the institutes. Secondly, looking into effects of satisfactory environmental service of cooking education institutes, such as educational environment and quality of administration, on behavioral intention, it has been surveyed that all factors affected satisfaction of students. Thirdly, as for the effect of use intention of action of cooking education institute on positive recommendation intention of trainees, it has been shown that satisfaction with educational services and environment had an effect on positive recommendation intention as well as on intention of reregistration. Therefore, it can be suggested that marketing strategies and management strategies need to be established in a way that quality of education services and educational environment provided by cooking education institutes can render positive behavioral intention to customers of cooking education and the education market through differentiated strategy establishment.

• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.156-164
• /
• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.668-674
• /
• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Korean Journal of Human Ecology
• /
• v.7 no.1
• /
• pp.51-67
• /
• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).