• 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.

• Korean Journal of Exercise Nutrition
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• v.14 no.2
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• pp.87-93
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• 2010

PURPOSE. The purpose of this study was to investigate the effect of red-pepper ingestion on excess post-exercise oxygen consumption in young women. METHODS. The six female college students involved in this experiment. The subjects participated in two trials, standard meal (650 kcal) and standard meal +10 g red-pepper with 200 ml water. After the subjects allowed to have rest for 60 min, exercised by resistance program for 40 minutes. RESULTS. The excess post-exercise oxygen consumption (EPOC) was not affected by the red-pepper ingestion. However, post-exercise fat oxidation and plasma free fatty acid levels were higher in red-pepper trial than in control trial. CONCLUSION. Therefore, red-pepper ingestion before resistance exercise might be improve body fat reduction.

• Journal of the Korean Home Economics Association
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• v.29 no.2
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• pp.65-75
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• 1991

A Survey was conducted to identify patrcis' eating behavior at the buffet styled restaurant during dinner time. The average frequency of taking food was 4.1±0.9 and this was statistically significant by age group. The frequency of taking food after satiety was 1.2±0.8. From the menu, 15 seafood items were the most popular which were chosen more than twice. The average of consumed food items was 24.9±8.9 out of 198. The average seafood items which were chosen by each individual was 5.8, desert items was 4.5, salad items with dressing was 4.2. The total weight of the consumed food was 954±365.1g. Mostly gruel, soup and saled chosen the first time. Alcholic beverages and drinks were chosen also first time. Seafood was chosen the 1.2 times and meat was chosen the first, second, and third time. Rice and soup. bread and noodles were chosen the second and third time. Desert was chosen the third time. The consumption of calories and nutrients were compared with the Korean Recommended Dietary Allowances. The average consumption of calories was 49.6% Korean RDAs, protein 71.4%, vitamin A 65.0%, thiamin 74.3%, riboflavin 71.8%, niacin 89.8%, ascorbic acid 72.7%, iron 68.1%, and calcium 108.3%. In one meal, the data shows over eating. The caloric consumption of desert was 275.5Kcal and seafood was 174.1Kcal. The protein consumption of seafood was 23.5g and meat was 7.5g. According to this research, customers have a lot of good chances to be exposed to the variety of food. This is desirable to correct the food habits with a experience. On the other hand, excessive food consumption is a problem. Therefore we suggest the provision of nutrition information about desirable order of eating a meal and the health problems due to overeating. We expect other research of nutritional evaluation in a meal in the different foodservice systems to be made in the future.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.695-709
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• 2022

This study examined the mothers' stress level as it related to meal preparation and a change in food consumption during the Covid-19 pandemic. I asked mothers about the difficulties related to meal preparation, changes in food consumption, and their interest in food and health information using in-depth research methods. As a result, food delivery and online food consumption have markedly expanded as eating out has decreased. Mothers tried to serve fresh food at home because they perceived delivery food as unhealthy. They stick to it more vigorously with their younger children. As the result of analysis on determinants of food consumption, their interest in organic food is higher when mothers' ages are younger with higher income. However, mothers with a low level of education tend to be uninterested in it. Therefore, the ages of the children and mothers, household income, and education levels all had an effect on food consumption behaviors.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.38-53
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• 2014

This Study has conducted a survey on the usage status of traditional rice cake as a meal substitute and an analysis on the selection attributes affecting purchase targeting male and female adults over 20 years old living in Seoul area so as to acquire basic data for enhancement of service and quality, and product development to facilitate and generalize rice cake consumption as a meal substitute. The survey was conducted for around 7 days from September 23rd to 30th, 2013, and 250 effective copies of questionnaire were used for the final analysis. The research outcomes show no significant deviation in terms of demographical features such as gender, marital status, age range, average monthly income and housing type; but there was a meaningful deviation in university graduation. Also, it is shown that taste, freshness, and convenience of a store were considered in their purchase of traditional rice cake as a meal substitute. Therefore, it is expected that development of various products, available for meal substitutes, would generalize and vitalize the consumption of traditional rice cake.

• Journal of Nutrition and Health
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• v.44 no.6
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• pp.507-517
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• 2011

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ${\Delta}AUC$ and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

• Human Ecology Research
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• v.58 no.4
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• pp.483-496
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• 2020

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.