• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• Journal of the Korea Society of Computer and Information
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• v.18 no.3
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• pp.141-152
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• 2013

This study investigates the determinants of users' continuance intention in mobile application market, and examines the structural relationships between predictors and users' continuance intention. Based on the intensive review of prior research related to Internet and mobile services, mobile application richness, brand awareness, user habit, user loyalty were selected as the predictors of users' continuance intention. Using 259 surveys, the research model was assessed and the research hypotheses were tested. The findings show that mobile application richness is positively related with brand awareness and user loyalty. Brand awareness is proven to be a key predictor of user habit and user loyalty. Futhermore, it is shown that user habit has a direct impact on user loyalty and users' continuance intention. Finally, it was proven that user loyalty is a pretty important determinant of users' continuance intention.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.793-800
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• 2008

This study was conducted to evaluate the food habits and nutrient intake of preschool children by investigating their food and snack consumption. To accomplish this, a food habit questionnaire and dietary intake survey was administered to 148 children between 2 and 6 years of age (average 4.8 years). According to the Kaup index, the underweight, normal, overweight and obesity levels of the subjects were 4.7, 60.1, 26.4, and 8.8%, respectively. In addition, the total energy intake met the EAR ($1433.94{\pm}369.70kcal$), whereas the protein, iron, phosphorus, vitamin B and vitamin C levels exceeded the EAR and the RI. Furthermore, the nutrient intake profile revealed that the mean caloric value of breakfasts consumed by preschool children in Daegu (403 kcal) was significantly (p<0.001) higher than that of preschool children in the Gyeongbuk area (271 kcal). Additionally, preschool children in Daegu ($382.96{\pm}255.79kcal$) usually consumed significantly (p<0.01) less food than those in the Gyeongbuk area ($413.82{\pm}275.43kcal$). The preferred snacks among subjects (in descending order) were milk, bread, fruit, potato or sweet potato and cookies. The mean score of the Food Habit was $3.72{\pm}0.35$ out of 5, although the score of preschool children in Daegu ($3.77{\pm}0.32$) was significantly (p<0.05) higher than that of children in the Gyeongbuk area ($3.65{\pm}0.32$). Taken together, these results indicate that there were significant differences in the Food Habit and nutrient intake level of children in Daegu and the Gyeongbuk area. Therefore, parents and caregivers should be aware of the importance of the nutritional status of preschool children and choose healthy snacks for them.

• Journal of Korean Society for Quality Management
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• v.45 no.1
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• pp.139-152
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• 2017

Purpose: The purpose of this study is how Chinese users' personal traits affect the intention to use mobile payment. This research selects personal innovativeness and habit of cash payment as personal traits, and considers perceived risks and relative advantage as personal beliefs. In addition, the research divided perceived risks into three multi-faceted risks, which are privacy risk, financial risk and performance risk. Methods: The method of this study used questionnaire survey to collect 241 data on users' perception on mobile payment, and also used a structural equation modeling method. Results: The result of this paper shows that all hypotheses are statistically significant except 4 hypotheses. Conclusion: The result of this study found that personal innovativeness is negatively related with all 3 kinds of perceived risks as anticipated. And Chinese users' traditional habit of cash payment negatively affects intention to use mobile payment but is not statistically significant affecting three perceived risks. Among perceived risks, privacy risk is the most negatively influencing factor to relative advantage.

• Korean Journal of Adult Nursing
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• v.17 no.1
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• pp.34-43
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• 2005

Purpose: This study was performed to examine predictors of allied health science students' exercise behavior using Pender's Health Promotion Model. Method: The subjects were 203 university students majoring in nursing, emergency medical service, and exercise prescription. The hypothetical model was based on the HPM(Pender, 1996). Exogenous variables of the model were exercise habit and role belief. Endogenous variables were exercise-related affect, exercise self-efficacy, exercise barrier, exercise intention, and exercise behavior. The data were analyzed by SAS PC program and LISREL 8.12 program. Result: The degree of exercise behavior was low(mean 1.86, range 1~4). The overall fit of the model to the data was acceptable. Exercise habit, exercise self-efficacy and exercise-related affect were significant predictors of exercise intention and exercise behavior. Conclusion: This study shows the necessity of the program to increase the level of exercise participation of university students majoring in allied health science. The model constructed in this study is applicable to explain exercise behavior of university students majoring in allied health science, and suggests that we should focus on exercise habit, exercise self-efficacy and exercise-related affect to increase the level of exercise behavior of this group.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.77-91
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• 2005

The aim of this study was to determine what kinds of an effect on dietary behaviors of elementary school students in seoul by gender. So this survey is classified into nutrition knowledge, food habit dietary behaviors. Nutrition knowledge is different from gender, male is scoring 6.90 out of 10 and female is scoring 7.03 out of 10. Food habit is also different from gender, male is scoring 4.17 out of 10 and female is scoring 4.79 out of 10. Dietary behaviors also female is better than male. This result shows that food service should be more highly satisfied with the food service quality than the food service quantity.

• Korean Management Science Review
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• v.28 no.3
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• pp.83-94
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• 2011

Microblogging is a Web2.0 technology that is used to manage online interpersonal relationship in SNS. Microblogging service allows the users to publish online brief text updates, usually less than 140~200 characters, sometimes images too. Recently, it becomes more and more popular. There are many reasons, the major one of which is that it can be perfectly combined with mobile. Based on technology acceptance model (TAM) and according to mobile service and microblogging service, this research adds four attributes : Perceived enjoyment, Habit, Mobility, Social Influence. It studies the factors that will impact on the way in which people use rapid developing Mobile Microblogging Service. This research will compare the influence factors and intension to use with the results from other studies with SNS and Mobile Microblogging Service, and then conclude the differences that can be generated in Microblogging.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.181-202
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• 2001

Recently there is growing concern regarding the service industry in Korea, especially the food service industry. The form of food service industry has become larger and speciallized by means of either implementing marketing programme in individual companies or the entrepreneurs' possesstion of chain stores. As the food service industry has extended throughout the whole of Korea, It has contributed enormously to the regional economy. These phenomena is based on the following facts; the increase in income level, the fast economy growth and change, rapid reform of social structure, and the change in status of the labor population. To meet these changes and reforms the food service industry in Korea has to form a new ideology that takes into account the interaction with globalization, the phenomena of instant-food consumption habit, a general increase in the those who eat-out, the two faces of luxury, and the blending of domestic extravagance and practicality, especially the influence of imported brands on advance technology and system utility on the economic section and style as a whole.

• Journal of the Korean Home Economics Association
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• v.36 no.4
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• pp.1-18
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• 1998

The purpose of this study was to investigate relationship between the eating behavior, physical and mental health. For this purpose, the data was collected by using questionnaires and intervews distibuted to 293 the elderly residing in Seoul. This study was designed to observe the eating behavior(eating habit, healthy food preference, smoking, drinking), physical health(weight, height, desease and heath of the current and past, self-awareness of the health) and mental health(weight, height, desease and heath of the current and the past, self-awareness of the health) and mental health(meeting, excursion, exercise, service, activi ty, depression). The major results are: 1. The heathy elderly had the better eating habit and the non healthy tried to stop smoking and drinking for their own health. 2. There were many elderly with neuralgia and arthralgia, especially women were worse. The sleep disorder related to many disease. When physical health was bad, so was mental health. 3. More than 50 percentage of subjects had light depression, especially women and the elderly at 60-75age were more serious. The depressive elderly had no meetings, excursion, exercise, service activity and showed a hight tendency for under-weight or obesity. In conclusion, the relationship between the eating behavior and physical and mental health wa very significant, so it was necessary to provide comfortable living condition to the elderly.

• Journal of Nutrition and Health
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• v.46 no.6
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• pp.573-588
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• 2013

The objective of this study is to investigate various jobs and foodservice environments, as well as work performances of school foodservice dietitians and nutrition teachers in accordance to the years of service in Daejeon and Chungnam provinces. A survey was conducted among school foodservice dietitians and nutrition teachers; a total of 415 from selected elementary, middle and high schools in the areas. In this study, we surveyed the participants and analyzed the current state of general characteristics, status of their job environments and foodservice environments by frequency, and the averages and differences in work performance with regard to 12 work parts and 57 works using one-way ANOVA and Duncan's multiple range test according to the years of service. Six parts among 12 work parts were significantly different in work performance according to the years of service. The 6 work parts were menu (nutrition) management, utensil recovery and management, sanitation management, foodservice administration & evaluation, dietary habit guide, and other works. The 11-15 years group ranked as the top on the total score and means of work performance. While the 16-years or more group, 6-10 years group, and under 5 years group followed consecutively. Correlation analysis between job or foodservice environments and work performances showed that work performances of school dietitians were mostly influenced by employment status, education level, and annual salary among the variables of job or foodservice environments. Other works, dietary habit guides and menu management were mostly influenced by variables of job and foodservice environments.