• Journal of the Korean Dietetic Association
• /
• v.24 no.3
• /
• pp.246-260
• /
• 2018

This study examined the customers' perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers' HMR purchase patterns and preference of HMR product development; 2. to identify the attributes of the HMR products that the customers perceive; and 3. to examine the customers' level of expectation-confirmation toward HMR product attributes according to the demographic characteristics. This study employed a self-administered survey that was distributed online from November 21~24, 2017. The sample of the study was the customers who had purchased HMR products in the six months prior to taking the survey. A total of 553 respondents completed the survey, which was used for data analysis. The results revealed the customers' HMR purchase patterns. The major HMR product type of purchase was ready to heat (52.6%), while the main reason for purchasing HMR products was convenience (83.2%). For the differences in the level of expectation-confirmation toward HMR products in accordance with the demographic characteristics of customers, the results indicated that there was a difference in the expectation-confirmation level according to age, whereas the respondents aged 29 and under showed a significantly higher level of time-saving for the preparation and ease of cooking (P<0.05) than the other age groups. In addition, there was a significant difference in the expectation-confirmation level for saving meal preparation time (P<0.05) and convenience (P<0.01) among the customer's occupation. These findings can provide the basis for a strategy for developing HMR products reflecting the rapidly changing customers' needs. HMR products should be developed according to the specific target market, as the study indicated that the respective customer segmentation resulted in a difference in their expectation toward HMR products.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.2
• /
• pp.151-159
• /
• 2001

This study was conducted to determine the image of functional foods and the meal patterns for health behavior of 242 persons in Daegu area. Anthropometric data showed that female and male were 38, and 204 respectively. The most BMI group was standard group(55.4% )The most eaten functional foods were Lactobicilli goods while the lowest functional foods were Taurine goods. The highest functional food image score on the basis of Likert's 5 scales was 3.89(expensive) and the lowest score was 2.98 (experienced in eating functional food). Accepted food groups were significantly associated with eating rate of protein food and age(p < 0.01),eating rate of cabohydrate foods and sex(p < 0.05), eating rate of mineral foods and monthly average income, eating rate of vitamin foods and sex.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.5
• /
• pp.584-593
• /
• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

• Journal of Nutrition and Health
• /
• v.26 no.4
• /
• pp.443-454
• /
• 1993

The purposes of this study were to analyze the work patterns of selected hospital foodservices by Work Sampling methodology, and to investigate the relationship among operational factors affecting productivity. The hospitals were classified into 3 groups by the percentage of patient meals, and the percentage of special patient diet, and the menu items of patients meals. The groups clustered were characterized by productivity. Work Sampling methodology was utilized to analyze the work patterns of hospitals with selected 3 hospitals to investigate the productivity the productivity and labor times used in each work functions. Productivity index analyzed by Work Sampling were 10.36 min/meal, 10.95 min/meal, and 12.19 min/meal, respectively X, Y, Z hospital. Z hospital was significantly different from time used in direct work function and delay. Direct work function time was the highest, delay the lowest in Z hospital. The relation between the results of Work Sampling and the productivities of 3 groups showed not by delay but direct work function in the classification used in this study.

• Journal of Nutrition and Health
• /
• v.35 no.5
• /
• pp.571-578
• /
• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 2003.09a
• /
• pp.368-371
• /
• 2003

A new accurate and reliable human-in-the-loop control by artificial neural network (ANN) for human assistance robot was proposed in this paper. The principle of human-in-the-loop control by ANN was explained including the system architecture of human assistance robot control the design of the controller the control process as well as the switching of the different control patterns. Based on the proposed method, the control of meal assistance robot was implemented. In the controller of meal assistance robote a feedforward ANN controller was designed for the accurate position control. For safety a feedback ANN forcefree control was installed in the meal assistance robot. Both controllers have taken fully into account the influence of human arm upon the meal assistance robote and they can be switched smoothly based on the external force induced by the challenged person arm. By the experimental and simulation work of this method for an actual meal assistance robote the effectiveness of the proposed method was verified.

• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.81-94
• /
• 1999

As the elderly population has increased in the advanced countries, food intake, relationship of nutrient intake and disease has become major problem in the aged. To investigate the dietary behaviors and the preference of food of the elderly for developing meal planning, the study was conducted through survey questionnaires including 24-hr dietary recall, dietary behaviors, food preference and frequency of food intake to 352 elderly (104 male and 248 female) who were more than 60 years old and living in Seoul. Most of subjects ate three meals regulary and the most preferred taste was sweet and the less preferred taste was sour. Dietary behaviors according to educational level were shown that the skipping meal time and duration time of one meal were significant difference in educational level. Most of the elderly subjects like kimchi and soybean paste soup. The more educated elderly were preferred milk. The reason of dislike of milk was bad flavor and diarrhea. Most of them who graduated from university and high school selected fishes because of good for health primary, otherwise no educated, elementary school and middle school graduated elderly selected vegetables primary. Meats, fishes, seaweeds, mushrooms, fruits, milk and milk products, eggs and vegetables intakes of total elderly subjects were significantly positively related to educational level. With respect to milk and milk products intakes, cheese, yogurt (curd) and milk intake of elderly was significantly negatively related to age. Therefore education for developing desirable dietary behaviors and improving the meal patterns should be in forced to elderly, especially who had poor educational background in order to manage the meal planning and to care for their health in the later life.

• Korean Journal of Community Nutrition
• /
• v.27 no.2
• /
• pp.105-120
• /
• 2022

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

• Nutrition Research and Practice
• /
• v.8 no.6
• /
• pp.670-678
• /
• 2014

BACKGROUND/OBJECTIVES: Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS: Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS: Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS: As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.

• Journal of the Korean Home Economics Association
• /
• v.42 no.8
• /
• pp.169-185
• /
• 2004

This study was performed to investigate the characteristics of meal patterns among Koreans of different age groups. The study subjects consisted of preschool children (PC), elementary school children (EC), high school students (HS), college students (CS), and adults over 30 years old living in Seoul and the surrounding areas. A dietary survey was conducted using 24-hour recall method from 1996-1998 and data were collected from 2392 subjects. The subjects over 30 years old were classified as 30∼49 years, 50∼69 years, and over 70 years. EC, HS, and CS groups consumed less than 20％ of their total energy intake from breakfast. PC and EC consumed over 30％ of their energy from snacks. In all age groups, the proportion of subjects who skipped a meal was highest for breakfast and lowest for dinner. Especially, 31.4％ of the CS group skipped breakfast. Breakfast and snacks provided higher quality meals than the others when each meal was assessed by the index of nutritional quality (INQ). Especially, lunch of the HS group, each meal of the EC group and subjects over 70 years of age had a lower diet quality than the others did. The major snack items for PC, EC, HS, and CS groups were milk, ice cream, and snack cakes, but those for subjects over 30 years of age were fruits. The PC group obtained 35.5％ of their energy from snacks, but the proportion of snack energy decreased with increasing age. PC and EC groups obtained a great proportion of calcium, vitamin B2, fat, and cholesterol intake from snacks. Snack foods provided 53.2％, 42.4％, 45.4％, and 24.6％ of those nutrients, respectively, for the PC group and 54.2％, 43.5％, 37.4％, and 26.8％, respectively, for the EC group. These results suggested that each age group had specific meal patterns. Especially, breakfast and snack intake seemed to complement overall diet quality. However, more intervention is needed to improve overall dietary nutrition, e.g., efforts to decrease fat and cholesterol proportion and increase breakfast consumption. These dietary characteristics among different age groups present foundation data for the development of methods to resolve the nutritional problems of each age group.