• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

• 동아시아식생활학회지
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• 제25권3호
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• 농촌지도와개발
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• 제20권4호
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• pp.1079-1103
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• 2013

본 연구는 음식관광과 관련된 중국인 관광객들의 다양한 특성을 분석함으로써 향후 농촌관광의 발전을 위한 중국인 음식관광객의 유치방안을 제안하고자 구성되었다. 음식관광과 관련된 주요한 특성으로는 음식관광의 동기, 음식행동, 선택속성, 정보수집의 경로, 농촌에서의 선호음식 등이 조사되었다. 농촌을 방문한 중국인관광객을 대상으로 하는 설문조사의 결과, 중국인 관광객을은 평상시와 다른 새로운 음식에 대한 요구로 음식관광에 참여하는 것으로 나타났으며, 방문지역의 음식을 먹는 것이 의미있는 행동으로 간주하고 있는 것으로 나타났다. 그 외 음식의 선택에 있어서는 음식의 맛, 신선도, 위생상태 등이 주요한 결정요인으로 분석되었다. 이러한 결과를 바탕으로 본 연구는 중국인 음식관광객의 유치를 위해 1)지역색이 잘 나타나는 음식상품의 개발, 2)지역농산물과 육류를 바탕으로 하는 다양한 메뉴의 서비스와 간편한 아침식사의 제공, 3) 높은 수준의 음식신선도와 위생 및 청결상태의 유지, 4) 음식의 시각적, 후각적 요소 및 장식에 대한 연구개발 등을 주요한 유치방안으로 제안하고 있다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.755-764
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• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• 한국식생활문화학회지
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• 제33권2호
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• 한국식생활문화학회지
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• 제32권4호
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• 스마트미디어저널
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• 제9권2호
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• pp.63-68
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• 2020

모바일 디바이스의 인터랙션에 있어서 사용자 경험의 가장 중요한 부분 중의 하나는 네비게이션 디자인이다. 네비게이션 디자인은 사용자들이 모바일 어플리케이션을 활용하여 원하는 기능을 수행하고 필요한 정보와 콘텐츠에 접근하는데 핵심적인 역할을 담당한다. 이 과정에서 사용자들의 문화적 특성과 배경의 차이는 네비게이션 디자인에 영향을 줄 수 있으며 그에 따라 사용자 경험은 큰 차이를 나타낼 수 있다. 이 연구는 중국과 미국의 인기 있는 모바일 쇼핑 어플리케이션 네비게이션 디자인을 비교하여 차이점을 고찰하고 그 원인에 대해 분석하였다. 이를 근거로 중국인들은 풍부한 정보와 화려한 이미지, 다양한 메뉴방식을 선호하며, 미국인들은 단순한 디자인과 레이아웃, 제한된 유형의 메뉴 방식을 선호함을 발견하였다. 또한, 문화적 특성을 반영한 두 가지 방향의 모바일 쇼핑 어플리케이션 네비게이션 디자인 시안을 제작하여 중국과 미국 사용자들을 대상으로 선호도를 평가하였으며, 그 결과를 바탕으로 본 연구의 분석 결과가 타당함을 검증하였다.

• 대한영양사협회학술지
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• 제7권2호
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• pp.167-174
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• 2001

The purpose of this study was to investigate food service management system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks, and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.

• 한국식품조리과학회지
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• 제21권2호
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• pp.250-262
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• 2005

The purpose of this study was to evaluate the perception of students' and employees' perception with for their high school foodservicein Busan area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00., respectively, and T the employees assessed the importance and performance of as 4.07/5.00 and 3.77/5.00, respectively. The importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, but the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scores to the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreshness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.