• Korean journal of food and cookery science
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• v.32 no.1
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• pp.76-83
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• 2016

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, 'eating favorite food' was the highest in the 20s, while 'satisfaction with Korean dietary lifestyle' was high in Chinese and in those with longer residency. Most of them replied 'myself' for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for 'cooking', and period of residency and existence of children made significant difference for 'taste'. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.291-301
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• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.350-357
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• 2006

The purpose of this study was to analyze the dietary behaviors and food intake patterns by sex, based on the data of nutrition counseling of health medical examination. The subjects were 5811(3258 males and 2553 females) of groups taken comprehensive medical testing in Gyeonggi area, and the total period was from January 1, 2005 through December 31, 2005. The subjects are composed of 56.1% male and 43.9% female. The results of this study show that of the females group were higher than those of the males in the case of dietary patterns. The averages intakes of milk products and beverages were significantly higher in male. Animal food intake ratio in the meal was significantly higher in male. In view of these facts, the relation factors of nutrients intakes may vary by sex. The averages of nutrients intakes were higher in male compared to female. Therefore, appropriate nutritional education should be conducted so that they have a healthy dietary habit.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.615-628
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• 2004

This study is designed to examine influences of living arrangements on psycho-social factors, health and nutritional status, dietary adequacy and meal service utility patterns of the elderly. Nutritional status was evaluated by Mini Nutritional Assessment (MNA). Three hundred and nine elderly (110 men and 199 women) who participated in meal service in the Chung-buk province were investigated. Proportion of the elderly living alone, couples only, living with spouse and family, living with family without spouse; and living with other than family were 30.7%, 25.9%, 14.2%, 24.3% and 4.9% respectively. The mean age of the elderly was 74.1 years and the elderly who are living couples only and living with spouse and family were younger than those with other living status. Living arrangements seem to be related to psycho-social factors, health and nutritional status, and dietary quality. Those who live alone and live with other than family were mostly women and they have lower socio-economic status, psycho-social, health and nutritional status and dietary patterns compared with those of the elderly who are living with spouse or family. It was found that the elderly who live a couple only and live with spouse and family had better emotional, health and nutritional index than those of the elderly who live with family without spouse, especially in case of females. Most of elderly perceived that participation of meal service programs had a positive effect on their daily life and satisfied with meals. The elderly living alone and living with other than family were more frequently using meal service but had a negative attitude about the charged meal service for better quality than the elderly with other living status. The most important reason for all the elderly to participate in meal service was to meet their friends and then to get other services. Particularly those who are living alone and living with other than family showed lack of moivation to prepare and set the meal, and for them the economic reason is also important. They also replied that the poor health and lack of other help were the most difficult problems for them to prepare meals. It would be effective to provide nutritional services that meet specific needs of the elderly according to their characteristics and living environment.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.103-118
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• 1986

A survey of ecological aspects of food, focused on breakfast of 1,526 adults with various professional occupations such as professors, teachers, employees of government, bank and company, and 1,928 students of various levels in the urban areas, was conducted from March, 1984 to February, 1985. The results were shown as follows: Significancy was found between appetite at breakfast, and bed time, status of sleep, eating outside the home on the previous evening, meal or snack of the previous late evening, and exercise before breakfast. The study showed that only 15.2% of the subjects had a good appetite at breakfast; 28.1% had a poor appetite; others had indifferences. About 45% of the subjects had their evening meal between 7pm. and 8pm.; bank employees had breakfast further later than 9pm.. Surprisingly, 31.3% of the subjects had snacks later than 10pm..Nearly one-fourth of subjects, in general, and 34.4% of the subjects in Seoul, had breakfast by themselves due to different schedules of family members. Breakfast patterns of the subjects during a period of 7 days were distributed as follows: 5.5 times for rice-oriented Korean meal; 0.6 times for bread type meal; 0.9 times for the omission of meal. The study described that the subjects who had bread type breakfast consumed only 3.7 items of food, whereas the subjects who had Korean breakfast consumed 7.1 items, on the average. Better breakfast eating habits for an adequate daily diet should be emphasized through nutrition education for adolescents and at the worksite.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.38-48
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• 2012

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.87-96
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• 1997

The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.

• Journal of Nutrition and Health
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• v.24 no.6
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• pp.547-559
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• 1991

The purposes of this study were to : a)determine the percentage of labor activities expen-ded in various work functionsof hospital foodservice b)estimate the labor time utilized in each work functions c)investigate the overall work patterns of hospital foodservice and d)provide the basic data for effective labor control This study was conducted in two hospitals with 1300 and 1200 ed capacities and every employees of the dietary department were included in 10days work measurement. Work sampling methodology developed by Donaldson and Ostenso was modified and used for observing overall activities of hospital dietary department. Consistency of data and observa-tion period were verified by 3$\delta$ control chart and control chart. Observed data were satisfied with confidence level of 95% and confidence interval of $\pm$0.05, The results of this study were as follows: 1) The direct work function indirect work function and delay were 74.8%, 9.2%, 16.0% respectively with A hospital and 82.2% 7.2%, 10.6% respectively with B hospital 2) The productivity indices of direct work indirect work and delay were 9.05 min/meal 1.12 min/meal 1.94 min/meal respectively and total 12.11 minutes were utilized per meal served in A hospital and 10.72 min/meal 0.94 min/meal 1.38 min/meal respectively and total 13.04 minutes were utilized per meal served in B hospital 3) Full time equivalent(FTE) utilized in daily work of irect work indirect work and delay were 62.24 men 7.69 men 13.35 men respectively in A hospital and 64.09 men 5.63 men 8.22 men respectively in B hospital. 4) The contents of work activities of each employee group showed that delay time of the service personnel group was more than any other employee groups in both A hospital and B hospital 5) Examination of daily work schedule by time intervals showed that transportation work function was carried out all day so it is necessary to improve this work.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.341-350
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• 2007

The present study was conducted to measure diurnal patterns in the flow of soluble non-ammonia nitrogen (SNAN) fractions in the liquid phase of digesta entering the omasum of cows fed grass-red clover silage supplemented with barley and rapeseed meal. Four ruminally cannulated cows were fed, in a 4×4 Latin square design, grass-red clover silage alone (GS) or supplemented with (on a DM basis) 6.0kg/d of barley grain, 2.1kg/d of rapeseed meal or 6.0kg/d of barley and 2.1kg/d rapeseed meal. Omasal digesta was taken using an omasal sampling system at 1.5h intervals during a 12h feeding cycle, and SNAN fractions (free AA, peptide and soluble protein) in the omasal digesta were assessed using ninhydrin assay. Dietary supplementation numerically increased the mean flow of SNAN fractions relative to GS diet despite the lack of statistical significance. Diurnal patterns in the flow of peptide entering the omasum during a 12h feeding cycle appeared to be highest immediately after feeding, declined by 10.0h post-feeding and slightly increased thereafter. In SNAN fractions, the flow of peptide was higher for supplemented diets than for GS diet throughout the feeding cycle. Based on the microbial contribution to total SNAN using 15N, diurnal patterns in the flow of dietary SNAN for dietary supplemented diets appeared to be higher compared with GS diets. Present results may conclude that peptide flow is quantitatively the most important N in SNAN fractions and that dietary supplementation can increase peptide flow entering the omasal canal.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.254-262
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• 2012

The objective of this study was to provide information regarding trends of rice consumption of Korean adults based on different meal types. Respondent reports 24-hour recall data from the Korean National Health and Nutrition Examination Survey were used to assess daily rice consumption and intake ratios of rice for different meal types and places of preparation. Rice intake had gradually decreased from 224.6 g in 1998 to 190 g in 2001 and to 179.4 g in 2005. The rice consumption of Korean adults decreased every year in all ages for all places of meal preparation in 2001 and 2005 compare to 1998. Analysis for each meal type showed that rice intake at breakfast had not considerably changed, but rice intake had decreased at lunch and dinner. While the rice consumption ratio at lunch and dinner decreased, it also decreased or did not change at snack times except for the 19-29 age groups. All the age groups revealed comparable change in the analysis for meal types. There was some diversity between all age divisions in daily rice intake depending on place of meal preparation. The rice consumption by place of meal preparation was generally highest at home, lowest at other places, but it decreased in all places. The rice consumption at home was highest in the over 50 age group, lowest in the 20-30 age group. These changes seem to be related to food intake patterns of rice and substitutional foods in the diets and development regarding socio-economic status. So the need for further study on differences in rice intake based on socioeconomic levels and age group are indicated.