• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1602-1609
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• 2015

The purpose of this study is to design of prototype for developing webpage of fisheries and marine education especially in the field of Busan area. For this, we extract the guideline for development from literature review, need and task analysis, and advices of subject domain experts. Followings were the results of the research: (a) We make the prototype for main menu and screen based on institute, time, subject, and location. (b) We make the prototype for program approach guide, which is consisted of location based menu constructing prototype guide, activation prototype guide, and selection prototype guide. (c) We make the prototype for functional guide, which is consisted of information section, participation section and other sections.

• Culinary science and hospitality research
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• v.3
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.425-442
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• 2000

The main purpose of this study is to propose that Beverage sales should be step-up in Family Restaurant. To achieve the purpose of this study theoretical and empirical approaches were used. In review of theoretical background, basic concepts and characteristics of beverage were studied. For empirical study, three Family Restaurant in Korea was selected and analyzed the beverage sales which classified to Liquor, Beer Wine and Non-alcoholic beverage. Based on it, I suggest a plan of beverage sales step-up of Family Restaurant as follow. First, keep the appropriate valance of the whole item: non-alcohol and alcohol item. Second, develop the menu should be effect beverage sales. Third, through the promotion and event the restaurant should derive the customer to purchasing behavior. Fourth. server can accommodate and offer the information of food and beverage menu that can evoke the customer's attention.

• Journal of Advanced Marine Engineering and Technology
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• v.12 no.3
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• pp.43-56
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• 1988

The image processing system consisted of the microcomputer IBM PC-XT and the graphic board (16 gray level and $640{\times}400$ pixels resolution) has been proposed, and the image processing softwares programmed in the BASIC and in the assembler language have been developed. The programs are consisted of the main menu and the sub menu, that have contained the subroutine for the capture for image data, the determination of region, the histogram, the change of value, the montage, the skeleton, the mask, the moving, the zoom, the disk access and the print. For the application, the photoelastic fringe data have been captured and analyzed. It was seen that the programs are available for the image processing.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.524-531
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• 2004

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.53-65
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• 1988

In the study, the dietary survey was conducted in Seoul, Dae-jeon, Gwangju, Pusan, from march to April in 1988. A Questionnaire was prepared and distributed to 1583 house wives in order to find out their attitude of meal management and their way of thinking in dietary life. The results were summarized as follows: 1) 34.4% of the subjects prepared daily menu. In planning menu, the major consideration shifted from husband to all family members and the most emphasizes meal changed from breakfast to supper. 2) Most of the subjects were making use of substitute food. They were satisfied with the convenience and taste of the convenience foods. Improvements in nutrition, sanitation and price of convenience food made increase of its consumption. 3) The survey has shown that the main purpose of eating is to satisfy nutrition. and in the choice of food, most subjects regarded its taste as the most important factor.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.257-265
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• 2013

The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.214-224
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• 2015

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.