• Title/Summary/Keyword: Korean food image

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Body Image Recognition and Dietary Behaviors of College Students According to the Body Mass Index (체질량지수에 따른 일부 대학생의 체형인식도와 식행동에 관한 연구)

  • Kim, Si-Yeon;Lee, Hong-Mie;Song, Kyung-Hee
    • Korean Journal of Community Nutrition
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    • v.12 no.1
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    • pp.3-12
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    • 2007
  • This study was performed to investigate the body image perception by BMI and the dietary behaviors in 803 college students(408 males and 395 females). The degree of obesity was divided into an underweight group with BMI less than $18.5kg/m^2$, a normal group with BMI of $18.5{\sim}22.9kg/m^2$, an overweight group with BMI of $23{\sim}24.9kg/m^2$ and an obese group with BMI over $25.0kg/m^2$. The average ages of subjects were 22.9 years in males and 20.2 years in females. The average weight and height of male subjects were 175.3 cm and 69.6 kg, respectively and those of female subjects were 162.5 cm and 52.0 kg, respectively. The average BMIs of male and female subjects were $22.6kg/m^2$ and $19.7kg/m^2$, respectively. The distribution of subjects who perceived their current body image as ideal body image was 25.7% in males and 10.9% in females, showing that the body image satisfaction of male subjects was 1.5 times higher than that of female subjects. Body image perception for their own bodies was mostly shown as the average or standard shape both in males and females with 64.2% and 54.2%, respectively, but males showed a higher perception rate than females and 31.1% of females and 19.5% of males perceived their bodies as lean shape(p<0.01). The body image satisfaction was 4.20 in males and 3.70 in females, showing more satisfaction in the male subjects(p<0.001). The correlation between body image and physical variables in male subjects indicated that CBI and IBI showed statistically significant correlation and also BMI showed statistically significant correlation with IBI(p<0.001) and CBI(p<0.001). The frequency of eating out increased as the frequency of skipping meals increased(p<0.001) and the frequency of having snacks increased as the frequency of eating out increased(p<0.01). The correlation between body image and physical variables in female subjects showed that CBI and IBI(p<0.001) had statistically significant correlation. Body weight showed statistically significant correlation with CBI(p<0.001), BMI(p<0.001) and height(p<0.001). The frequency of eating out increased as height(p<0.01) and the frequency of skipping meals(p<0.001) increased. When both male and female subjects wanted leaner body shapes, they preferred much leaner shapes despite their current body images belonging in the normal range. Additionally subjects preferred the body image in the normal range in cases when their current body images were lean. In particular, more female subjects had strong desires to become leaner in their body images than male subjects, which could be analyzed as a risk factor for physical him. From the above results, it is considered that both male and female subjects need to establish proper recognition and dietary behaviors for their body images and also need nutritional education and counseling for desirable weight control methods.

Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea (일본ㆍ중국 유학생의 한국음식에 대한 기호도 및 한식당의 개선방안에 관한 연구)

  • 서경화;이수범;신민자
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.715-722
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    • 2003
  • The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p<0.05), and Japanese students more than Chinese students (p<0.001). of foreign students, 44.3% replied that they had teamed about Korean food at school, and 34.48% tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

Quality characteristics of muffins prepared with different types of rice flour (쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성)

  • Ji-Hye Chu;Jin-Hee Choi;Eun-Seong Go;Hae-Yeon Choi
    • Food Science and Preservation
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    • v.30 no.4
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    • pp.630-641
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    • 2023
  • The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

The Perception of Country-of-Origin of Global Restaurant Franchise Brands (글로벌 외식 프랜차이즈 브랜드의 원산지국가 인지도)

  • Kim, Maeng-Jin;Chong, Yu-Kyeong
    • Journal of the Korean Society of Food Culture
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    • v.23 no.6
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    • pp.720-728
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    • 2008
  • The objective of this article is to examine Korean consumers' perception level of the country-of-origin of brand (COB) of global restaurant franchises. Although global brands have rushed onto the Korean food service market since 1980, there has been little or no research conducted regarding consumers' perception of COB of global restaurant franchises. In this study, we surveyed consumers to determine their perception of COB for 27 foreign global restaurant brands; specifically, we attempted to determine whether or not Korean consumers could correctly recognize the COB of each brand. The results of this research revealed that Korean consumers correctly perceived the COB of certain restaurant brands, and incorrectly perceived some other brands. For instance, Korean consumers' perception level of the COB of McDonald's and KFC were quite high, and conversely their perceptions of the COB of Outback Steakhouse and Pohoa were relatively low. When consumers select a restaurant brand, COB image was shown to be more influential than brand image.

Consideration on Textile in Respect of Its History - Textile in Dining Space - (텍스타일의 역사적 고찰 - 식공간에서의 텍스타일 -)

  • 유한나;계수경
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.16 no.2
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    • pp.121-133
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    • 2005
  • We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.

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SWIR 이미지 센서 기술개발 동향 및 응용현황

  • Lee, Jae-Ung
    • Ceramist
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    • v.21 no.2
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    • pp.59-74
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    • 2018
  • Imaging in the Short Wave Infrared (SWIR) provides several advantages over the visible and near-infrared regions: enhanced image resolution in in foggy or dusty environments, deep tissue penetration, surveillance capabilities with eye-safe lasers, assessment of food quality and safety. Commercially available SWIR imagers are fabricated by integrating expensive epitaxial grown III-V compound semiconductor sensors with Si-based readout integrated circuits(ROIC) by indium bump bonding Infrared image sensors made of solution-processed quantum dots have recently emerged as candidates for next-generation SWIR imagers. They combine ease of processing, tunable optoelectronic properties, facile integration with Si-based ROIC and good performance. Here, we review recent research and development trends of various application fields of SWIR image sensors and nano-materials capable of absorption and emission of SWIR band. With SWIR sensible nano-materials, new type of SWIR image sensor can replace current high price SWIR imagers.

Investigation of Weight Control and Nutritional Knowledge of Juvenile Delinquents (비행청소년의 체중조절과 영양지식에 관한 연구)

  • Lee, Jung-Suk;Kim, Seok-Hwan;Lee, Hyun-Ja;Lee, Chun-Bok;Song, Byeng-Chun;Kim, Eun-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.24 no.1
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    • pp.96-105
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    • 2009
  • This study was conducted to identify the factors associated with weight control and nutritional knowledge of juvenile delinquents. The average heights of the subjects in this study were 172.20 cm (male) and 160.89 cm (female), and the average weights were 66.73 kg (male) and 58.42 kg (female), and the BMIs (Body Mass Index; $kg/m^2$) were 22.46 (male) and 22.54 (female). The results of this study revealed that 41.4% of the subjects were over weight or obese. In addition, there were significant differences in the BMI, satisfaction with body image and perception of body image observed between male and female subjects. Furthermore, female subjects were more experienced at weight control than male students (p<0.001). Additionally, overweight and obese individuals had more experience with weight control than subjects that were not overweight. Moreover, there were significant differences in the reason that subjects took weight control measured between male and female students. Specifically, female subjects practiced weight control due to their appearance (p<0.001). The order of methods by which male subjects attempted to control their weight was exercise>diet control>starvation and for girl student were diet control>starvation>excercise. The nutritional knowledge scores were higher for female subjects than for mele subjects. In addition, the nutritional knowledge scores increased as the BMI value increased and the $father^{\circ}{\emptyset}s$ educational level increased. These results of this study could be useful data to plan and develop nutritional education programs for juvenile delinquents.

A Study on the Customers' Perception and Intention to Purchase Food according to Food Styling (푸드스타일링에 따른 소비자 인식과 음식 구매의도에 관한 연구)

  • Yim, Hui-Rang;Kim, Hak-Seon
    • Culinary science and hospitality research
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    • v.23 no.3
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    • pp.1-7
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    • 2017
  • This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling (담양관련 음식고문헌을 통한 장수음식 콘텐츠 개발)

  • Kim, Mi-Hye;Chung, Hae-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.28 no.3
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    • pp.261-271
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    • 2013
  • The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.