• Journal of Nutrition and Health
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• v.52 no.5
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• pp.475-487
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• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.19-29
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• 2022

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

• Journal of the Korean Dietetic Association
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• v.20 no.4
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• pp.296-305
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• 2014

This study evaluated the effects of sanitary education administered to elementary and middle school foodservice employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5~10 years in the foodservice industry scored better in three dimensions before sanitary education compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5~10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.2
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.58-66
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• 2017

The purpose of this study was to assess priority of educational needs for the development of curriculum based on key competencies of NCS for departments related to culinary arts in a 2-year college. In order to achieve this objective, the survey has been distributed to cooks working in hotel restaurants or restaurant companies by social network service and a total of 360 responses were analyzed excluding 18 responses. The collected surveys were analysed by using paired t-test, Borich's needs analysis and the locus for focus analysis. The results of this study were as follows. First, the difference between the level of importance and present level about key competencies recognized by cooks working in restaurant company was statistically significant in 9 fields of key competencies excluding mathematical competence. The difference recognized by cooks working in hotel was statistically significant in all 10 fields of key competencies. Second, the results of Borich's needs assessment showed that the education needs of problem solving competence were the highest, followed by interpersonal, resource management, communication, information competence. Finally, considering both Borich's needs assessment and the locus for focus analysis, cooks working in hotel restaurants recognized that educational needs of communication, interpersonal, problem-solving, information competence were the top priority, and cooks working in restaurant companies recognized that educational needs of communication, interpersonal, skill, resource management competence were the top priority. Therefore, it is necessary to develop curriculum for culinary arts specialists based on key competence of top priority.

• Journal of the Korean Home Economics Association
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• v.33 no.6
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• pp.61-72
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• 1995

This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.1-10
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• 2017

The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.105-112
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• 2012

The purpose of this study was to provide basic data regarding the perceptions of medicated diets among chefs. The subjects were 22 exemplary restaurant chefs in the Danyang area. The results showed that 40.9% of the chefs regarded the taste of medicated diets as good. Conversely, 22.7% of the subjects answered that they didn't know about medicated diets. Mass media and education from relevant institutions were the means of acquiring information about medicated diets. The chefs recognized that varieties of sauce could make medicated diets popular because of special flavor. Female chefs were generally more familiar with herbs than male chefs. Overall, the chefs were not familiar with Menthae Herba, Atractylodis Japonica, Adenophorae radix, Caryophylli Flos, or Carthami Flos. However, they were familiar with Glycyrrhizae Radix, Cassiae Semen, Cinnamomi Cortex, Polygonati Rhizoma, Mume Fructus, and Ginseng Radix, even though they didn't like the tastes pertaining to medicated diets. Ginseng Radix was the most well-known oriental herb, and Mume Fructus and Rubi Fructus were also popular. The most popular cooking methods for medicated diets were, in order, boiling rice, roasting items, and preparing the herbs as beverages.