• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.192-197
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• 2014

BACKGROUND/OBJECTIVES: The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. SUBJECTS/METHODS: This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n=1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011. RESULTS: There were three dietary patterns derived by cluster analysis in this study: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI ($kg/m^2$), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups. CONCLUSIONS: Considering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.627-634
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• 2017

This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.1-13
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• 1998

The purpose of this study was to evaluate the preference trend of children in the child-care centers in relation to certain environmental factors such as size of the residing town. This evaluation was conducted using questionnaire survey where the mother of each child was required to complete a preference questionnaire including 83 food items. Statistical data analysis was completed using SAS package program. The results of this survey showed the followings : 1. Generally, the preference level of the children living in large cities were higher than of medium cities except in case of vegetables, while the preference level of the children living in large cities were higher than those of rural area except in case of hard-boiling(jorim) and vegetables. The subjects showed high preferences to bulgogi(4.53), pork-cutlet(4.52), fried chicken(4.51), jajangmyone(4.45), kimgui(4.43), roasted fish(4.31), roasted ham(4.13). 2. There was a tendency that a la carte, bread and noodles received higher preference scores. Items of Korean style soup attained higher preference scores than stew(ggigae). The preference scores of fired, broiled or pan-fried items(jun) were higher than those of other items such as seasoned vegetables(namool). 3. The preference scores of children (routinely or occasionally) skipping breakfast or supper were generally low. There was no significant difference according to the existence of mother's job except in case of steamed or pan-fried items, provided that the preference scores of the size of the monthly income of the household except stew, provide that the preference scores of the children whose household had lower income were slightly higher in general.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.

• Journal of Nutrition and Health
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• v.29 no.5
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• pp.547-558
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• 1996

A rapid increase in urbanization and industrialization brings about a change in economic status which results in considerable changes in lifestyle including food habits and disease and mortality patterns. The purpose of the present study was to investigate recent food habit changes if any, reasons for food habit change, current food consumption patterns, and breakfast practices among urban adults with middle and upper income levels. Three hundred men and women, aged 20-60 years, were randomly selected and interviewed individually by trained interviewers. Among the twenty food groups studied, subjects reported that, compared to two years ago, they are now eating more fast foods, meats, fish, vegetables and fruits, and less rice, noodles, pastries, and salt. The changes in fast foods, fruits, and rice consumption patterns varied significantly between age, sex, income level, and BMI groups. The two most primary reasons for food habit changes were 'for my own health' and 'for my family's health', which shows that health seems to be the major concern in changing food habits. Among meals, the breakfast meal was rated as the most important one, and was not affected by the sociodemographic variables. However, the average rate of skipping breakfast was found to be as high as 33% with a greater rate in younger age groups. The rats of breakfast skipping was found to vary between different income, education, and BMI groups. Among the subjects who eat breakfast meals daily, a traditional Korean breakfast of rice and soup was found to be still a predominant choice, although younger age groups, upper income groups, and people with more education choice, although younger age groups, upper income groups, and people with more education tended to eat a western-style breakfast more frequently. These findings are applicable at the planning and implementation stages of various nutritional improvement projects as a part of the National health Promotion Law.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.303-311
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• 1998

This study was carried out to determine the blood glucose responses to 10 kinds of typical Korean domestic meals, 9 kinds of eating out meals and 5 kinds of diabetic meals recommended by hospitals. The levels of blood glucose were measured at 15, 30, 60, 90 and 120 minutes after taking 24 kinds of meals(500$\pm$10㎉) and 50g of glucose to healthy volunteers. The blood glucose response areas and glycemic index(GI) were calculated. There was no invariable tendency of blood glucose responses among diabetic meals, general domestic meals and eating out meals. As the units of grain groups were increased, the GI of meals was increase. When the units of grain groups are same, the side dishes also affected the blood glucose responses, however, it is yet unknown what kinds of food materials of side dishes affected the blood glucose responses. Noodles (Chinese style, kalgugsu(Korean home made) and ramen) lowered blood glucose responses compared to steamed rice. Mixing barley and brown rice with polished rich also lowered blood glucose responses, especially when the mixing ratio of them was over the 15%. The lowering efficiency of barely was greater than brown rice. More than three grain units of rice increased the blood glucose response. The GI was significantly correlated with left area ratio(LAR), right area ratio(RAR) and blood glucose levels at 15, 30, 60, 90 minutes. The RAR and blood glucose levels at 30 minutes profoundly affected the GI.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.