The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.
This study applied Q methodology to consumers who have experience using food trucks to understand subjective perception of food truck customers. The purpose of this study is to characterize the perceptual structure of food truck customers, to describe characteristics of the types and to suggest some implications. The results of the type analysis are as follows. The first type (N = 10): Food truck zone accessibility preferred type, the second type (N = 8): Complex entertainment experience type, the third type (N = 9) = 3): Fast food preference type. Future research on food trucks, restaurants, and tourism will be based on a variety of literature and empirical studies, and will be revised and supplemented with more detailed Q methodological questions and analytical techniques to analyze the various opinions of respondents in a more concrete and objective manner.
BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.
Kim, Jong-Hun;Park, Jee-Song;Jung, Eun-Young;Park, Dong-Kyun;Lee, Young-Ho
The Journal of the Korea Contents Association
/
v.10
no.2
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pp.111-119
/
2010
U-Healthcare provides healthcare and medical services, such as prevention, diagnosis, treatment, and follow-up services whenever and wherever it is needed, and its ultimate goal is to improve quality of life. This study defines the figure of U-Healthcare personalized services for providing U-Healthcare personalized services and proposes a healthcare model. A diet prescription system for personalized services can draw customized calories and rates of nutrition factors and represent a personalized diet through analyzing the personal preference in foods. This system changes the personal preference by monitoring the diet selection behavior of users. Also, this system is designed to be interactively operated with some sensors and devices in various environments using Java-based OSGi middleware.
This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.
In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.
The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.
The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.
Journal of Korean Home Economics Education Association
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v.27
no.2
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pp.137-147
/
2015
The target pattern is introduced for practicing a balanced dietary menu planning, but Korean soup and stew, cooked with several kinds of materials, have a problem with food group assignment in the target pattern. This study thus set out to calculate the representative nutritional values of Korean soup and stew based on intake(by 2010 Korean National Health and Nutrition Examination Survey, age group of 13~19) and preference(by select the 3 kinds of favorite soup and stew each). Total of 235 middle school students were participated by way of questionnaire, and data were analyzed. Representative energy value of vegetable soup and stew by intake were $65kca{\ell}$ and $116kca{\ell}$, respectively, which were very much different with the vegetable group representative energy value of $14kca{\ell}$ in target pattern. Representative energy value of meat fish egg legume soup and stew by intake were $149kca{\ell}$ and $211kca{\ell}$, respectively, which were very much different with the representative meat fish egg legume energy value of $94kca{\ell}$ in target pattern. As result, it is not proper to assign vegetable soup stew to vegetable food group and meat fish egg legume soup stew to meat fish egg legume food group. Representative energy values of soup and stew by preference were not much different except meat fish egg legume soup($149kca{\ell}$ by intake, $218kca{\ell}$ by preference). As conclusions, it maybe desirable to categorize soup and stew as independent food group. For more accurate energy adjustment in menu planning, devide soup and stew, and further divide to vegetable and meat fish egg legume groups may necessary.
Journal of the Korean Society of Food Science and Nutrition
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v.36
no.8
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pp.1083-1093
/
2007
The purpose of this study was to investigate the difference between students' beverage preference and dietitians' perception in elementary school lunch program. This study was conducted in three phases: (1) questionnaire development and survey administration to elementary school students (2) survey administration to dietitians who were in charge of the elementary school food service, and (3) comparison of beverage preferences between elementary school students and dietitians. In phase I, 703 elementary school students in Seoul were surveyed from July 11 to July 19. In Phase II, 100 school food service dietitians in Seoul participated by mail survey from September 15 to October 30, 2006. Based on the results, elementary school students tended to show a neutral milk preference (mean=3.04), whereas dietitians perceived that elementary school students had lower milk preference (mean=2.67). Also dietitians perceived higher yogurt preference (mean=4.27) than the real elementary school students' preference (mean=4.02). T-test results showed the gender difference on milk and yogurt preference. Male students had higher milk preference (t=4.912, p<0.001) and yogurt preference (t=3.621, p<0.001) than female students. Elementary school students showed high fruit juice preference (mean=4.34); however, dietitians perceived lower fruit juice preference of students (mean=3.92). There was no gender difference on fruit juice preference. Though elementary school students had higher fruit juice preference, the frequency of fruit juice served in school lunch was quite low. Over half of the dietitians reported that they served fruit juice less than once a semester. The results of this study indicated the existence of distinctive difference between students' fruit juice preference and school lunch menu offerings.
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