• Korean Journal of Community Nutrition
• /
• v.18 no.5
• /
• pp.478-490
• /
• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• Journal of Digital Convergence
• /
• v.20 no.2
• /
• pp.367-373
• /
• 2022

The purpose of this study is to derive the factors for purchasing a meal kit in their 20s and 30s and analyze the purchasing behavior from which factors they want to buy a meal kit in each lifestyle type. The first methodology of this study is inducing 7 factors derived from previous research on purchasing a meal kit. The second is the in-depth interview on 3 male and 3 female participants with clear purchasing criteria. As a result of the study, meal kit buyers in their 20s-30s evaluated the importance of purchasing factors in the order of quality, convenience, and taste on average in the survey. In in-depth interviews, more than half answered that they could be satisfied with the experience of using the meal kit at least freshness met. In conclusion, MZ generation meal kit consumers have a high rate of pursuing rational consumption. This study is valuable in understanding the priorities of the MZ generation's meal kit purchasing attributes and examining lifestyle type's purchasing behaviors.

• Agribusiness and Information Management
• /
• v.6 no.2
• /
• pp.1-12
• /
• 2014

HMR is a home-style food product designed for convenience and cooked outside the home leaving out cumbersome cooking process and consumed at home. The present paper aims to find out factors that influence the consumption of HMR by analyzing data on food consumption during the 3 years between December 2010 and November 2013. Following the classification of Costa et al. (2001), this study categorized HMR products as 3 types as follows: C1 (ready to eat), C2 (ready to heat) and C3 (ready to cook), and examined factors affecting purchase rate and per capita purchase price for each type of HMR product. The results of our analysis show that only the purchase rate of C3 products was influenced by whether the purchaser was housewife with job or not. For those who do not live together with parents, per capita purchase price for HMR was high; and the more they ate out, the higher the purchase rate of HMR was.

• Journal of Nutrition and Health
• /
• v.30 no.9
• /
• pp.1088-1094
• /
• 1997

One hundred twenty healthy college students and housewives from urban middle income household were investigated in terms of food consumption patterns, nutrient intake and dietary fiber intake. Total food intake was slightly lower in college students(1059.9g/d) than in housewives(1160.g/d) . However, the ration of animal food to total food was considerably higher in college students(23.7%) than in housewives(16.8%). College students tended to consume more dairly products, meat & products, and cereals & grain products but less vegetables , fruits, fish and shellfish than housewives. Although nutrient intake was not much different (except for total calories, fats, and ascorbic acid), dietary fiber intake was slightly and significantly lower in college students(14.9g/d, 8.3g/1000kcal) than in housewives(16.9g/d, 103g/1000kcal) . That is partially due to college students irregular food habits and the change in their meal patterns from traditional to western diets. There was a significantly positive correlation between dietary fiber intake and thiamin, riboflavin, niacin and crude fiber intake.

• Food Science of Animal Resources
• /
• v.21 no.2
• /
• pp.110-115
• /
• 2001

The major objective of this study is provide to basic data for developing of new chicken products. The findings from this study are as follow. Eating times of chicken is increased in comparison with National Livestock Cooperative Federation(NLCF) & Korea Chicken Council(KCC)s survey results. Consumers are frequently having fried chicken and this results are no difference in KCCs survey results. In eating place of chicken, consumers are mostly preferred to have chicken at home. In the use of chicken consumption, the ratio of replacing meal is high and this is no difference in previous study. However there are a few differences in consumption behavior by age and gender.

• Korean journal of food and cookery science
• /
• v.6 no.1
• /
• pp.61-66
• /
• 1990

Consumption pattern of Ramyon by high school students at age of 16~20 years in Kangwondo area was surveyed by questionaire. About 74% among 754 students consumed Ramyon more than once per week. Most consumers eat Ramyon because of convenience for meal substitution. They consumed Ramyon at between meals and lunch at home. The advertisement had a strong effect on the selection of Ramyon. Consumers considered that taste of soup and texture of noodle are both important quality factor of Ramyon. In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desirable and undesirable taste of soup were spicy and greasy taste, respectively. At present, no significant differences in consumption pattern between sex were observed in most cases.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.424-431
• /
• 2019

The purpose of this study is to analyze and evaluate the key success factors for the fast food industry in the region of Lahore Pakistan. Fast food concept developed very speedily in the last few years in Lahore region. The success or failure of a fast food industry based on some factors like Physical environment, Brand-name, Food quality, Price, Taste, Promotional activity, Habitual consumption, Health threats, Consumer expectation, and Family meal. To identify which of these factors has a greater influence on consumer satisfaction, four fast food restaurants such as McDonald's, PIZZA HUT, KFC, and subway were targeted randomly. The proposed research is quantitative in nature and for data collection; a random sampling technique was used. A questionnaire survey answered by 273 people was considered in this research. Data have been analyzed through statistical techniques. It is observed that Brand name, Food quality, Physical environment, Health threats, Price, Family meals, Habitual consumption, and Consumer expectation showed significant impacts on Fast food industry compared to other factors evaluated herein.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.463-472
• /
• 2012

This study was performed to investigate the iron status and its related factors in female college students residing in Gyeongnam. The prevalence of iron deficiency among subjects ranged from 3.4% in mean corpuscular hemoglobin concentration (MCHC) to 43.7% in ferritin. Weight, lean body mass (LBM) and body mass index (BMI) were positively correlated with ferritin concentration, but negatively correlated with total iron binding capacity (TIBC). Among the nutrients, vitamin A and B2 were major predictors of elevated iron status. Meal regularity was positively correlated with Fe and ferritin concentration, and meal number with transferrin saturation (TS), meal quantity with red blood cell (RBC) and hematocrit (Hct). Consumption of fruit, meat, fish and poultry showed strong positive correlation with hematological indices. Therefore, increasing vitamin A, B2, C, and iron intakes as well as maintenance of a healthy weight may be helpful in preventing iron deficiency in female college students.

• Journal of the Korean Society of Food Culture
• /
• v.4 no.4
• /
• pp.395-404
• /
• 1989

The consumption pattern of Ramyon(a deep-fried instant noodle) in Seoul area was surveyed in 1988. Of 2,432 consumers, 801 consumers were considered to be non-eating. Based on Ramyon eating consumers, most frequent consumption of Ramyon was 1-2 times per week. The frequency of consumption decreased in the order of middle school student, high school student, university student, office worker and housewife. Most consumers eat Ramyon because of convenience for meal substitution. Consumers considered that the taste of soup was more important than the texture of noodle. The most desirable texture and taste of soup were chewy and spicy, respectively. The consumption pattern of Ramyon between sex and among occupation groups were different. However, no significant differences were observed between sex and among occupation groups as far as quality factors were considered.

• Korean Journal of Community Nutrition
• /
• v.12 no.5
• /
• pp.534-544
• /
• 2007

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.