• 대한영양사협회학술지
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• 제21권3호
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• pp.203-214
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• 2015

A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as 'dairy cattle which are too old to produce milk', 54.0% as 'all cattle grown for the purpose of meat', and 23.1% as 'all cattle except for Hanwoo'. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were "it does not taste good" (18.1%), "it is not Hanwoo" (15.1%), "it is not sanitary" (13.1%), and "it is imported" (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.

• 한국식품조리과학회지
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• 제26권5호
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• 대한지역사회영양학회지
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• 제16권5호
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• pp.539-547
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• 2011

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

• 한국식품영양학회지
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• 제24권3호
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• pp.376-385
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• 2011

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 cm and 39.5 kg, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for 'once/day'(38.3%) and 'none' (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

• 한국식품영양학회지
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• 제31권4호
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• pp.520-531
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• 2018

Aim of this study is to investigate the perception and purchasing status of functional beverages for adults in the Chungnam area. In this case, the reasons to buy the functional beverages for men were 'recovery of fatigue (43.1%)', 'quenching thirst (21.6%)', 'health promotion (19.6%)', 'supply of nutrition (15%)', and 'a loss in weight (7%)'. Otherwise the reasons to buy the functional beverage for women showed to be 'recovery of fatigue (28.6%)', 'health promotion (26.4%)', 'quenching thirst (22.1%)', 'supply of nutrition (12.9%)', and 'a loss in weight (10%)', which were significant different between the men and women subjects. The place to buy functional beverages was for singles (46.5%) a store and for married person a supermarket. The purchase of functional beverages was affected by as follows; manufactured date > original granule > nutrition sign > country > price > taste > brand > scent > color and the women are affected more than men. For functional beverages, the men preferred to buy an energy drink and vitamin drink more than the women. After the intake of functional beverages, the men and women recognized the effect on 'recovery of fatigue' and 'a loss of weight/release of a feeling of hunger/improvement of constipation', respectively. Considering the results of the study, it is necessary to clarify the function of functional beverages so that consumers can choose and take the correct functional beverage by themselves. In addition, the nutritional education should be conducted for the intake allowance for the compositions and excessive or inadequate intake of functional beverages.

• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 한국식품조리과학회지
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• 제31권1호
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• 한국식품영양학회지
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• 제31권1호
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• pp.160-172
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• 2018

This study examined the intake status of energy drinks and related factors among university students in Yeungnam region, Korea. A total of 456 students participated in the study by a self-administered questionnaire. About 26% of the respondents never took energy drinks, whereas about 30% took them previously, but do not take them now. Almost 45% answered that they have taken them up to now. The reasons for first intake of energy drinks were 'necessity for myself' followed by 'curiosity', 'recommendation of friends', and 'seeing advertisement', and Chi-square test showed that there was a significant difference according to dwelling status. About half of the respondents took them since high school, and the main reason for energy drink intake was 'to stay awake'. About 45% of the respondents indicated that they increased study hours after taking energy drinks, whereas almost 40% answered that they had little effect on them. Over half of the respondents experienced side effects after energy drink intake. About one-fifth of the respondents mixed the energy drinks with alcoholic beverages to make them taste better. In addition, in the result for the multinomial logistic regression analysis, gender, grade, dwelling status, smoking status, alcohol drinking status, perception of effect of energy drinks on health, and perception of benefit level of caffeine were the predictors for the respondents who never took energy drinks in comparison with the respondents who have taken them up to now. On the other hand, for the respondents who took them previously but do not take them now compared with those of having taken them up to now, the predictors were dwelling status and smoking status. These results imply that dietary education from childhood regarding knowledge and side effects of energy drinks should be offered.

• 대한영양사협회학술지
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• 제9권1호
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• pp.1-12
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• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• 한국의류산업학회지
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• 제13권3호
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• pp.321-331
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• 2011

The purpose of this study is to determine how the people's view on afterlife affects their perception about shrouds. As part of analytical research, the survey was carried out to take a look at the basic thoughts that average persons have on afterlife. This paper also performed the survey on what the shroud reminds the subjects of. Specifically, the questionnaire survey was conducted to see what the people think the necessity and appropriate cost of shroud and see if they have any plan to get it provided in detail. Data from this work were statistically processed and empirically analyzed. Findings of this study can be summarized as follows. As to the funeral methods, the subjects in this work preferred cremation to burial. It was found that they recognized shrouds as necessary, but they did not have a thought in a serious manner that the suit for the dead would affect the repose of the dead and guide his or her soul to the heaven. Those respondents did not have any immediate plan to purchase shrouds, either. However, they considered the price of shroud as most important when they might come to choose the garment. With regard to the quality, it turned out that they preferred the domestic shrouds whose material are natural to those from foreign country. Also, they opted for such a kind whose shape is not so different from that of casuals they would usually wear and whose color is same to the main material of the original garment. The common material preferred most by the subjects was a hemp. The subjects' view of afterlife was not greatly related not only to how much they recognized shrouds as necessary but also to their preference for materials and patterns. On top of this, their unique taste for particular types of shroud was found to be significantly dependent on whether their view of afterlife is positive or negative, whether they firmly believe in afterlife, whether they take the absolute predestination and whether they accept the prayer-effect relationship in terms of psychology.