• Culinary science and hospitality research
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• v.17 no.5
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• pp.1-14
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• 2011

This study has been conducted to research the interests and tastes in Korean cuisine aiming at Germans who have lived in Korea for over 6 months, create new Korean menu items to their taste, and provide preliminary data for the globalization of Korean cuisine. Germans living in Korea tend to prefer Korean dishes as much as German dishes, and males have more opportunities to have different Korean dishes than females through social activities. Most of them answered that they barely cook Korean food and gave low marks for the globalization of Korean food and ease of cooking. The main reason given for not cooking Korean food themselves was that it is complicated to cook, which is a direct indication of the lack of knowledge of the recipes. Therefore, the importance of simplification and standardization of recipes for the globalization of Korean food was revealed. From the study on Korean food preferences based on the restaurant frequenting practices of Germans, the most popular Korean restaurants were those which were located in popular restaurant districts or within walking distance and those with an elegant or tranquil ambience. To promote the globalization of Korean food, development of diverse easy recipes or education about Korean dishes for foreigners would enhance their understanding and familiarity of Korean cuisine.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.147-152
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• 1979

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.

• Journal of the Korean Home Economics Association
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• v.38 no.12
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• The KIPS Transactions:PartD
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• v.13D no.3 s.106
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• pp.383-390
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• 2006

Product-line engineering is a dreaming goal in software engineering research. Unfortunately, the current underlying technologies do not seem to be still not much matured enough to make it viable in the industry. Based on our experiences in working on mobile telephony systems over 3 years, now we are in the course of developing an approach to product-line engineering for mobile telephony system software. In this paper, the experiences are shared together with our research motivation and idea. Consequently, we propose an approach to building and maintaining telephony application logics from the perspective of scenes. As a Domain-Specific Language(DSL), Menu Navigation Viewpoint(MNV) DSL is designed to deal with the problem domain of telephony applications. The functional requirements on how a set of telephony application logics are configured can be so various depending on manufacturer, product concept, service carrier, and so on. However, there is a commonality that all of the currently used telephony application logics can be generally described from the point of user's view, with a set of functional features that can be combinatorially synthesized from typical telephony services(i.e. voice/video telephony, CBS/SMS/MMS, address book, data connection, camera/multimedia, web browsing, etc.), and their possible connectivity. MNV DSL description acts as a backbone software architecture based on which the other types of telephony application logics are placed and aligned to work together globally.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.187-197
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• 2014

Objectives: This study was carried out to determine nutritional status of elderly patients in a long-term care hospital according to meal type and eating ability. Methods: Subjects were 47 female patients aged over 65 ($79.3{\pm}7.1$ years) who resided in a long-term care hospital in Seoul. Thirty seven patients who ate diet orally were grouped according to meal type (27 general diet and 10 soft diet) and eating ability (26 eating by oneself and 11 eaten with help) and 10 were on tube feeding. Nutritional status was determined by food consumption and mid-arm circumference. Results: The mean adequacy ratios (MARs) of 12 nutrients (protein, calcium, phosphorus, zinc, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, niacin, folic acid, vitamin C) were 0.687 for general diet, 0.565 for soft diet, 0.680 for eating by oneself and 0.677 for eaten with help, which were significantly lower than 0.982 for tube feeding (p < 0.05 or p < 0.01). The patients on tube feeding had significantly lower % arm circumference compared to those who ate general diet (84.0% vs. 95.4%, respectively, p < 0.05). Nutrients intakes, nutrient adequacy ratio (NAR) and index of nutritional quality (INQ) were not different between meal types as well as eating ability. The most insufficiently consumed nutrients by the patients on diet were folic acid, vitamin $B_2$, and calcium (NAR 0.334~0.453, 0.515~ 0.539, and 0.516~0.533, respectively). Conclusions: The results suggested that regardless of meal type or eating ability, the subjects who were on diets in this study might have inadequate intake of folic acid as well as vitamin $B_2$, and calcium, which need to be reflected on menu planning. The measurement of mid-arm circumference presented more risk of malnutrition of patients on tube feeding than those on diets, despite apparently better nutrient consumption.

• Journal of Preventive Medicine and Public Health
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• v.35 no.4
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• pp.295-304
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• 2002

Objectives : This study was carried out to investigate the cause, magnitude and transmission route of the cholera outbreak in 2001 Methods : The study population were those persons who ingested foods at the restaurant, were confirmed as cholera patients, had symptoms of diarrhea and sewed as workers at the restaurant. A questionnaire survey and microbiological examinations on the microbes isolated from rectal swabs were conducted. Of the cases, 316 food histories were surveyed by an analysis of the restaurant menu. Results : There were 139 confirmed cases of cholera reported in Korea in 2001. Of these, 104 were related to the restaurant. By region, Gyeongsangbuk-do had the highest incidence with 91 cases. Of these 91 cases, 74 had ingested foods at the restaurant, 2 were employees and 3 were secondary infection cases within the families. The results of the odds ratio analysis of the 316 persons having ingested foods at the restaurant were as follows: sandwiches 5.07 (95% CI, 1.85-14.59), soybean curd 2.45 (95% CI, 1.09-5.56), noodles 2.34 (95% CI, 1.24-4.42), steamed squid 2.01 (95% CI, 1.17-3.47) and vinegared rice 1.82 (95%, CI, 1.08-3.09). It was certain the restaurant in question was the cause of the 2001 outbreak. Conclusions : We suspected that more than one restaurant employee contaminated foods served at the restaurant. In addition, eating raw fishes purchased at the Pohang Fisheries infected the employees of the restaurant. There is a possibility that these raw fishes were themselves contaminated by cholera bacilli in the sea.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Journal of the Korea Computer Industry Society
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• v.3 no.1
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• pp.9-18
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• 2002

Under the quickly changing health care environment in our society competitions among hospitals are getting harder and accordingly the hospital authorities do their best efforts to renovate their hospital management and let directors of food and nutrition services in hospital be seeking the drastic changes in their clinic-support operations. To attain this end it is essential to build an information system in food and nutrition services in hospital for practicing those operational changes efficiently. By building an information system we can totally manage a number of information about hospital food and nutrition services. This kind of information system can not only relieve dieticians and food-service workers from their repetitively routine jobs, but also connect with hospital management information systems organically. Resultantly productivity in this service area can be improved and the efficiency of hospital management will be increased. And accordingly the competitive advantage of the hospital can be greater than ever and that brings patients' and hospital employees' satisfaction. I would like to name this kind of information system for hospital food and nutrition services "TASTY", abbreviated from "Time-based Advanced Service Technology for Yong-Dong Severance Hospital, Nutrition Department" There are one basic information management area and five business management areas in TASTY. Five specific business areas are divided by menu, procurement, clinical nutrition service, production(including distribution and meal service), and financial management.inancial management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.733-742
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• 1997

A computerized dietary prescription and nutritional counseling system for patients having hyperlipidemia has been developed using a personal computer. This system is composed of three programs. The first program is designed to investigate dietary history of patient, such as a dietary habit and a preference of food, to find out his incorrect dietary behavior and to give him some suggestions to correct dietary behavior. The second one is developed to analyze the energy and nutrients intake using 24-hour dietary recall method and also evaluate the status of dietary intake, especially the status of dietary fat. With these data, patient can replan pattern of his food intake including in-between-meal snack as well as regular meals. The third one is the diet and menu Planning program made using food exchange table. It provides the patient with a meal pattern suitable in his weight, activity and the other status of the body. Practicing these programs, patient with hyperlipidemia can help himself very conveniently in organizing his meal plan and in improving his dietary behavior.