• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.121-134
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• 2012

This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.

• Journal of Korean society of Dental Hygiene
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• v.11 no.4
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• pp.441-451
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• 2011

Objectives : The purpose of this study was to examine the eating behavior of patients in a bid to facilitate the improvement of their eating behavior, as eating behavior seemed to affect oral health and dietary habits. Methods : The subjects in this study were 235 patients who visited the dental hygiene practice lab at C college in South Jeonla Province. After a survey was conducted, the collected data were analyzed with the statistical package SPSS 12.0. Results : 1. When their self-awareness of dietary habits and oral health was checked in consideration of eating behavior, those who thought they had very good dietary habits and were in good oral health had meals three times a day. Their eating time was very irregular, and they took 15 to 20 minutes to eat. Their overeating frequency was three or four times a week, and their frequency of eating between meals was once or twice a week. 2. On the contrary, the daily eating frequency of the patients who found themselves to have very bad dietary habits and to be in bad oral health was not fixed, and their eating time was neither regular nor irregular. They spent less than 10 minutes having a meal, and their overeating frequency was once or twice a week. Their frequency of having a snack was three or four times a week, and as for food preference, they had a liking for meat. 3. The patients considered themselves to be in better health when they had balanced meals and good eating behavior, namely good dietary habits. And they rated their own dietary habits higher when they were in a good oral state, had no experiences to feel pain in the mouth and didn't receive any dental treatment, namely when they were in good oral health. Conclusions : This study attempted to investigate the influence of eating behavior on oral health awareness. Another limitation of this study is that the geographic scope was just confined to an urban community in South Jeonla Province without checking any possible regional gaps. However, it's quite evident that eating behavior exerts an influence on oral health awareness, and it seems worth doing to examine a larger number of subjects by utilizing objective oral health guidelines.

• Journal of Animal Science and Technology
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• v.58 no.9
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• pp.35.1-35.10
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• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

• Science of Emotion and Sensibility
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• v.24 no.3
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• pp.61-70
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• 2021

Because the educational significance of reading activities for growing children is so great, the importance of reading cannot be overemphasized. While the reading volume of elementary school students in Korea is very high, as they go up to middle school, the reading volume falls rapidly. This study examined a more effective way to resolve this middle school reduction in reading volume. Middle school freshmen were surveyed on their reading habits and preferences in the sixth grade of elementary school, after which the groups were divided into two groups based on their averages; groups with high/low reading habits and groups with high/low reading preferences). Participants also wrote reading reports for six weeks, kept a record of the days of the week they read for more than 20 minutes, and noted down the time they read in minutes. It was found that 75% of participants did not read one book a week when in the sixth grade of elementary school and it was confirmed that reading many books and liking to read were elements that had different dimensions. For example, about 35% of the participants said they liked books but rarely read them. It was also confirmed that the reading habits formed in elementary school were a strong variable that affected the number of days that and the reading time of middle school students rather than the reading preferences formed in elementary school. This study concluded that a subjective attitude toward reading and actually reading were completely different problems, which suggested that 'habits' could have a greater influence than 'preferences' when performing tasks to achieve goals.

• Food Science and Industry
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• v.52 no.1
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• pp.40-51
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• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.209-215
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• 2022

In this study, detailed factors of public sentiment toward the 'post-corona new normal' were examined through social media big data sentiment analysis. Thus, it is to provide basic data to preemptively cope with the post-COVID-19 era. For data collection and analysis, the emotional analysis program of 'Textom', a big data analysis program, was used. The data collection period is one year from October 5, 2020 to October 5, 2021, and the collection channels are set as blogs, cafes, Twitter, and Facebook on Daum and Naver. The original data edited and refined a total of 3,770 collected texts from this channel were used for this study. The conclusion is as follows. First, there is a high level of interest and liking for the 'post-corona new normal'. In other words, it can be seen that optimism such as daily recovery, technological growth, and expectations for a new future took the lead at 77.62%. Second, negative emotions such as sadness and rejection are 22.38% of the total, but the intensity of emotions is 23.91%, which is higher than the ratio, suggesting that these negative emotions are intense. This study has a contribution to the detailed factor analysis of the public's positive and negative emotions through big data analysis on the 'post-corona new normal'.

• The Journal of the Convergence on Culture Technology
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• v.9 no.1
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• pp.19-26
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• 2023

In this study, the public sensitivity of the 'MZ generation' was examined through the social media big data sensitivity analysis method. For the analysis, the consumer account SNS text was examined, and positive and negative emotional factors were presented by classifying external sensibilities and emotions of the MZ generation. In conclusion, the positive emotions of liking and interest in relation to the "MZ generation" were 72.1%, higher than the negative emotional ratio of 27.9%. In positive sensitivity, the older generation showed 'a favorable feeling for the individuality and dignifiedness of the MZ generation' and 'interest in the MZ generation with new values'. In contrast, the MZ generation has a favorable feeling for 'the fact that they are a generation of their own boldness, youthfulness and individuality' and 'small growthism'. Negative sensitivity outside the MZ generation was found to be 'A concern about the marriage avoidance, employment difficulties, debt investment, and resignation trends of the MZ generation', 'Hate the MZ generation who treats Kkondae' and 'Difficult to talk to the MZ generation'. On the other hand, the negative emotions felt by the MZ generation itself were 'Rejection of generalization', 'Rejection of generation and gender conflicts', 'Rejection of competition worse than the older generation', 'Relative failure of the rich era', and 'Sadness to live in a predicted climate disaster'. Therefore, the older generation should not look at the MZ generation in general, but as individuals, and should alleviate conflicts with intergenerational understanding and empathy. there is a need for community consideration to solve generational conflicts, gender conflicts, and environmental problems.

• Journal of Korean Elementary Science Education
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• v.42 no.1
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• pp.82-92
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• 2023

In this study, we analyzed the perceptions of elementary school students about science learning and lab safety in the affective, behavioral, and cognitive domains. With respect to science learning, students indicated liking science classes more than average, being good at scientific inquiry more than average, and having more scientific knowledge than average. Compared with before the COVID-19 pandemic, student confidence in retaining scientific knowledge had decreased markedly. Of the eight student types in the students' awareness levels about affective·behavioral·cognitive domain, the HHH type-the most ideal-was also the most distributed. Students' preferred science class methods were experimental (72.7%) and nature inquiry classes (23.2%); science knowledge classes were ranked a distant third (4.1%). Preferred class locations were the science lab (58.1%) and different places from time to time (34.4%); the classroom was ranked last (7.5%). With respect to lab safety, most elementary school students did not have experimental classes, but more than half reported understanding how to use experimental equipment. Most students recognized the need to wear safety equipment in the lab. They were not only well aware of the associated physical protection functions, but also of the affective and psychological effects. Most students also recognized that first aid education is necessary, but only 31.5% reported understanding first aid methods. Based on those results, the implications for science learning and lab safety in school are discussed.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.1-45
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• 2011

Franchising is one of the most effective strategies in promoting business establishment, creating jobs and accelerating economic growth. Thus, many countries in the world foster franchise business and support the franchise industry by enacting relevant regulations and making development policies. Vietnam deregulated franchise market through making franchise-related laws on June, 2005 and after joining WTO in 2009, Vietnamese government opened up the franchise market by letting foreign investors acquire 100% share on their investment in Vietnam. In addition, Vietnamese consumer's rapidly growing income and increasing liking for western life style make Vietnamese franchise market attractive and profitable. For this reason, many global franchise firms are competing to get the best seats. However, there has been no Korean attempt to profoundly study over Vietnamese franchise market. The purpose of this study would focus on analyzing and evaluating cases of Korean and international firms which successfully entered Vietnamese market and on proposing effective strategies and key success factors. The result of this study indicates that the companies successfully settled down to the Vietnamese market have developed marketing strategies which fit their strengths, and their common key success factors are 1) making the best of first mover advantage, 2) adapting themselves to local tastes and behaviors via systematic and scientific market research, 3) making thorough supervision on safety and hygiene, 4) doing strategy of firstly directly being operated and settled down by franchisor, later being managed by franchisees, 5) benchmarking both successful and failed cases in other countries.