• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.1-11
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• 2012

This study investigated the effects of a healthy image on the preference and intake frequency of meat and animal products. The study looked into beef, pork, chicken, sausage, mackerel, cutlass fish, croaker, tuna, squid, shrimp, clams, fish cakes, eggs, milk, yogurt, ice cream, and cheese. A total of 359 usable surveys given to elementary school students, college students, and adults were collected using a convenient sampling method. While milk had the healthiest image, sausage had the least healthy image. The respondents preferred yogurt the most and sausage the least. The intake frequency of eggs was the highest and clams the lowest. The healthy image, preference, and intake frequency for all studied foods showed significant differences across both gender and age. The relationship between healthy image and preference was significant for all foods, and a healthy image always had a positive influence on preference. The relationship of healthy image and intake frequency was significant in 14 foods except for mackerel, cutlass fish, and tuna. Also a healthy image created a positive effect on the intake frequency of 14 foods.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.89-106
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• 1995

The purpose of this study was to investigate food habits and food preference of 108 male and 123 female college students through questionnaires. The results were summarized as follows ; 1. Average height of male and female students were 171.8cm, 160.2cm and the average body weight of those were 64.4kg, 51.4kg, respectively. 2. Average PIBW of male and female students were 99.8, 95.3 and average BMI were 21.8, 20.1, respectively. 3. 25 percent of male and 17.1% of female subjects skipped breakfast almost everyday. 4. BMI of those who likes sweet taste was higher than other groups. 5. korean food was favored by college students and the preference of korean food was higher in male than female. 6. In staple foods, cooked rice was preferred most by the subjects, male liked cooked rice more than female. in side-dishes, Pork and beef dish were preferred most in male and Kimchi stew was preferred most in female. in snacks, fruits and bread were preferred most by the subjects.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.63-72
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• 1993

The purpose of this study was to investigate nutritional knowledge, nutrition attitude and food preference among middle school students and to evaluate the effect of nutrition deucation in middle school. The survey was conducted from June 15, to June 25, 1993 by questionnaires which was composed of ntrition knowledge test, nutrition attitude test and food preference test. The subjects of this study were composed of 106 male and 105 female students of middle school. The results obtained were summarized as follows: Nutrition knowledge score Nutrition Knowledge score Nutrition knowledge score of female group was significantly higher than that of male group at P<0.001 Nutrition Attitude Score Nutrition Attituds Score of female group was significantly higher than that of male group at P<0.001 Correlations between nutrition knowledge and nutrition attitude scores in both group were significant Food Preferences Preferences for pork cutlet, hot dog, chicken, beef, kim chi, cooked rice, ptoato were high in both groups.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.