• Journal of the Korean Dietetic Association
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• v.29 no.4
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• pp.230-247
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• 2023

This study aimed to investigate the association between awareness of having a chronic disease with food habits and dietary quality among 320 male manufacturing workers in their 40s. Participants were categorized into groups. The first group comprised workers who were aware of having chronic diseases (ACD, n=160) and had been diagnosed with any one or more of the following major chronic diseases: Metabolic syndrome, hyperlipidemia, hypertension, obesity, and cardiovascular disease. The second group comprised those who had experienced none of the above diseases were classified as a group of people who were a ware of not having chronic diseases (ANCD, n=160). The mean age of the subjects was 44.2 years. The mean weight (P<0.001) and body mass index (BMI; P<0.01) were significantly higher in the ACD than in the ANCD group. The frequency of alcohol consumption and the number of current smokers were not significantly different between the two groups. Dietary attitudes were not significantly different between the two groups. The frequency of egg consumption was significantly higher in the ACD group (P<0.05). Picky eating, vegetable intake, checking nutrition labels, and healthy eating behavior were not significantly different between the two groups. The frequency of exercise was significantly lower in the ACD group compared to the ANCD group (P<0.05). The mean nutrition quotient (NQ) score was 51.9, with no significant difference between the two groups. Based on these results, the awareness of suffering from chronic diseases was not significantly related to dietary attitudes, food habits, and overall dietary quality among production workers. Therefore, there is a need to develop and implement nutrition education programs to inculcate an awareness of health status that can lead to dietary changes.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.187-195
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• 2004

The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality ＆ value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1079-1085
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• 2013

This study investigated how different amounts of omija fruit (Schisandra chinensis) juice concentrate (0~5%) in sauces affect perceived sensory and quality characteristics. Sauce samples were subjected to chemical analysis for different quality parameters such as Brix, reducing sugars, total phenolic compounds, alpha-amylase inhibition, and alpha-glucosidase inhibition activity. A decrease in pH values was observed with increasing concentrate percentage. As for color, the more concentrate added, the more the L value decreased and other values ($a^*$, $b^*$ and ${\Delta}E$ values) increased. Hypoglycemic effect, as determined by alpha-glucosidase, valuably increased in 4% juice concentrate. As the percentage of concentrate increased, the chemical component values also increased. Significant differences were observed between sauce samples in the sensory evaluation, with the highest overall acceptance being sauce containing 4% juice concentrate. When evaluated with marinated chicken breasts, sauce containing 5% juice concentrate achieved the maximum score.

• Journal of dental hygiene science
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• v.17 no.5
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• pp.447-453
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• 2017

The purpose of this study was to analyze the relationship between objective oral health status determined by dentists, self-perceived subjective oral health status, and oral health related quality of life (OHRQoL) in the elderly. The related factors affecting OHRQoL in the elderly were also surveyed. Four hundred and thirty elderly individuals who visited the three public health centers and four dental clinics in Busan were selected by convenience sampling. Twelve dental hygienists investigated the subjective oral health status and OHRQoL using the 14-item Oral Health Impact Profile (OHIP-14) and twentyone dentists examined the objective oral health status, including healthy remaining teeth, treated remaining teeth, functional remaining teeth, missing teeth, and non-treated missing teeth. Data were analyzed using SPSS ver. 12.0. OHRQoL was higher when oral and periodontal status was perceived as healthy, when there was no toothache, no interference in mastication, and when study subjects had the ability of food softening. It was also higher when study subjects had ${\geq}20$ remaining teeth and <9 missing teeth, and were wearing denture. The related factors affecting OHRQoL of the elderly were the type of medical insurance, toothache, ability of food softening, perception of periodontal status, and the number of healthy remaining teeth. There was a significant relationship between the subjective-objective oral health status and OHRQoL in the elderly. A continuous oral health care system aimed at retaining ${\geq}20$ healthy remaining teeth is needed to improve oral health and OHRQoL for the elderly, especially for the elderly receiving medical aid.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.328-339
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• 2010

This study was conducted to develop a service quality measurement scale suitable for the fast food restaurant segment. After reviewing the relevant literature, it was decided that the current service quality measurement scales (SERVQUAL, SERVPERF, DINESERV) are not appropriate for the fast food restaurant segment. Based on Cronin & Taylor's (1994) argument, perceived service quality is a form of attitude that represents a long-term overall evaluation of the company. Therefore, this study selected SERVPERF items for the initial pool of service quality items. Through a systematic scale development process, the SERVPERF instrument was then refined and a new concise scale was produced. Specifically, a focus group discussion with a group of patrons who are very familiar with fast food restaurants was conducted and the new service quality measure was refined so that it would be more realistic and closely describe service operation in the fast food industry. Moreover, the data collected from 112 college students who visit fast food restaurants frequently were used to statistically evaluate each of the items again via EFA (Exploratory Factor Analysis) and three sub-dimensions were derived: (1) responsiveness, (2) tangibles, and (3) reliability. Additionally, the data collected from 179 fast food restaurant consumers was used to conduct CFA (Confirmatory Factor Analysis). During this process, the convergent validity, discriminant validity, and internal consistency were double-checked. Overall, the newly developed scale achieved validity and reliability on a theoretical and statistical basis. Possible interpretations and managerial implications are also suggested.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.705-712
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• 2007

In spite of the fact that the food group(Food, Drinks and Health foods & Agricultural and Marine products) occupies little position in total sales of Internet shopping mall, the food group's sales in cyber shopping mall in 2006 have increased 678.1% over 5 years. In addition to the fact that the food consumption pattern has changed from quality-oriented to convenience, health and safety-oriented, the need to decrease the opportunity cost created by housework is rising in the context of increase of women's work participation rate. The wind of change like these will become the foundation on which cyber food industry will be developed. The factors having an effect on consumer purchasing intentions when one buy foods through internet shopping malls are researched in this thesis. For the investigation, women of 697 were surveyed by a questionnaire, and the data were analyzed by the SPSS for WINDOW(Version 12.0). The result is as follows: Factors having an effect on food purchasing intentions are Convenience(Timesaving, Troublesomeness), Customer service(Responsiveness, Reliability, Empathy, Tangibility), Perceived Customer Risk(Economic, Social, Performance risk) and Shopping experience(Easy to find out, Easy process for payment) in order.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.206-221
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• 2016

This study presented the need to research into 'emotional response' and 'willingness to use apps', perceived by consumers using food delivery apps amidst the spread of smartphones and surge in use of food delivery apps. This study was also intended to present 'service quality' of food delivery apps, along with 'arousal' and 'pleasure' which represented the 2 types of emotional dimension of Pleasure-Arousal-Dominance(PAD), as variables that could strengthen the willingness to use food delivery apps and examine their roles. On the basis of results of such analysis, we intended to provide basic data necessary for development and operation of food delivery app contents. For subjects and spatial scope of this study, we selected domestic male and female residents nationwide who were aged 20 or older and had experience of using food delivery apps over the last 3 months. Among the subjects of this study, we surveyed foodservice consumers who had experienced of ordering food via food delivery apps such as Baedal Minjok, Yogiyo, and Baedaltong. Based on results of this study, it was found that design and sympathy related to food delivery app service quality had a positive effect on arousal while design and reliability had a positive effect on pleasure. Both informativity and mobility of food delivery app service quality were found to have a positive effect on the willingness to use apps. The pleasure from PAD had a positive effect on willingness to use apps, while arousal did not have any effect on willingness to use apps. The results of this study suggested that design and reliability, informativity, mobility were very important factors in inducing foodservice consumers to use food delivery apps continuously.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.70-77
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• 2017

The purpose of this study was to examine tourist satisfaction towards Hanoi local food image as well as examine the relationship between those two variables with tourist destination loyalty intention. A self-administered survey was carried out in Hanoi, Vietnam. Of the distributed 400 questionnaires, a total 393 respondents of foreign tourists were used to data analysis by a convenience sampling method. Factor analysis was performed to identify underlying dimensions of what foreign tourists expect most from Hanoi local food image. The results showed that foreign tourist perceived Hanoi local food image as, food quality, food culture, contexture features and atmospheric. The finding showed that Hanoi local food image had a direct effect on foreign tourist's satisfaction and destination loyalty intention. In addition, tourist satisfaction had a positive influence on destination loyalty intention. At last, considering the results from this study, it is suggested that it is necessary to create and maintain the identity of image by formulating appropriate strategies and it is instrumental to promote local food image based on its distinctiveness and diversity which stands for the unique native culture.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.338-350
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• 2017

The Gangneung coffee festival which started over escaping from the existing Sunrise Festival and Dano Festival of Gangneung has marked the 8th anniversary in 2016. Therefore, as the purpose of this study, an effect of service quality, perceived value, satisfaction, and loyalty of participants in the coffee festival was investigated through a structural equating model to prepare the system that can reinforce the Gangneung Coffee Festival's young and bright image escaping from the traditional city of many artists so that it can develop into the representative festival of Korea. This study was performed through a survey focusing on 623 tourists who visited the 2016 Gangneung Coffee festival events. The results in the study are summarized as follow: First, the service quality was classified into 3 factors of the festival programs and image, festival sites and food, and festival information and staffs. The reliability analysis has found that the 3 factors all show high reliability of more than 0.8. Second, the service quality of the festival has a significant effect on perceived value, satisfaction, and loyalty, except for some items. Third, the perceived value has found to have a significant effect on only satisfaction about the effect of it on satisfaction and loyalty. Fourth, satisfaction with the festival has found to have a significant effect on loyalty. Suggesting implications from the above results in the study, killer contents that can create a culture street of coffee through various programs of the Gangneung Coffee Festival and reinforce the possibility of the coffee city should be secured. And experience factors to make tourists watch, touch, and feel coffee are needed.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.517-527
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• 1999

The health, anthropometry, food habits, food intake frequency and nutrition intake of 747(219 men and 528 women) elderly people living in Inchon were investigated. Mean BMI, WHR, triceps skinfold thickness, BIA, blood pressure of the subjects were 23.4, 1.0, 15.6mm, 28.6%, 137.5/78.8mmHg in men and 24.9, 0.87, 22.6mm, 36.2%, 130.8/73.8mmHg in women respectively. Over the half of the subjects perceived themselves unhealthy and 86.2% of the elderly suffered from one or more illness. Ratios of the smoking and the drinking elderly were 40%, 43% in men and 12%, 11% in women. The major reason to stop smoking or drinking was the concern about their health. Food habit score of the subjects was relatively high (14.45/18.0) but food intake frequency score were relatively low (21.18/33.0) except the food groups of cereal & grain, white vegetable and sweets. The foods consumed by the elderly were very limited in quality and also in quantity. The daily intakes of calorie, protein, iron, vit. B1, niacin and vit. C were less than 2/3 of RDA and the amounts of calcium, vit. A and vit. B2 consumption were less than 1/2 of RDA.