• 한국식생활문화학회지
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• 제22권6호
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

• 한국지반환경공학회 논문집
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• 제16권4호
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• pp.41-48
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• 2015

현재 우리나라의 커피소비량은 매년 증가하는 추세에 있으며 이에 따라 연간 약 20만 톤의 커피박(Spent Coffee Grounds, SCG)이 발생되고 있으며 SCG는 폐유기물질로 대부분 음식물쓰레기로 분리되어 연간 27만 톤이 수분이 함유된 채로 버려져 심각한 환경적 이슈가 되고 있는 현실이다. 본 연구에서는 커피박의 활용가능성을 평가하기 위해 이화학적 특성분석과 중장기 생육실험을 수행하였으며, 실험결과 기존의 기반재에 SCG를 혼합하는 경우 보습력의 증가와 유기물함량의 보강으로 초기발아나 초기생육은 기존 기반재에 비해 저조하나 중기적으로 발아와 성장이 촉진되는 현상을 보이며 특히 관수중단 등의 상황에서 기존 기반재에 비해 고사율이 낮고 양분의 부족으로 인한 여러 현상이 줄어들고 있는 것으로 확인되었다. 따라서 SCG는 질소성분이 풍부한 폐유기물로 초기성장을 저해하는 특성이 있으나 보습능력과 유기물의 공급으로 장기생장에 유리한 성질을 가지고 있는 것으로 확인되어 기존의 기반재를 대체하거나 보완할 수 있는 재료인 것으로 판단된다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• 한국조리학회지
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• 제22권6호
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• pp.120-131
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• 2016

The purpose of this study was to examine the structural relationship between customers' perception of authenticity, justice, customer commitment, and customer behavior in franchise coffee shops. To test the hypotheses of the study, a total of 428 customers in Korea were considered in an empirical analysis using a two-step structural equation model (SEM) approach. In particular, employees' authenticity had relatively great influence on customers' continuous and affective commitment and their justice had greater influence on customers' normative commitment. Also, customers' continuous commitment, normative commitment, and affective commitment significantly influence customer participation behavior, while normative commitment and affective commitment have a significant effect customer citizenship behavior. Research thus far divided justice and authenticity into separate concepts and examined relation with customer commitment or behaviors but the present study put cognitive process of justice and emotional process of authenticity on the same line and evaluated their different influence on customer commitment and behaviors, thereby verifying that not justice perceived by customers induced desirable customer behaviors but authenticity they felt with their heart played a more superior role in customer commitment or behaviors. This means that authentic services rather than justice induce customers' positive behaviors.

• 식품보건융합연구
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• 제8권3호
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• pp.25-35
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• 2022

The purpose of this study was to investigate the factors that determine whether college graduates majoring in culinary arts are employed. To achieve this purpose, this study largely divided the factors affecting the status of employment into the personal background, college life, and employment preparation activities factors. And, the data of 164 graduates who graduated from culinary arts-related departments participating in the Graduate Occupational Mobility Survey (GOMS) were used. The analysis results are summarized as follows. First, it was found that the health status and experience of job-seeking activities of college graduates majoring in culinary arts decreased the employment probability. On the other hand, major satisfaction and certification acquisition were found to increase the employment probability. Second, the health status and experience of job-seeking activities of graduates who participated in 2018GOMS were found to decrease the employment probability, and major satisfaction and grade were found to increase the employment probability. Third, it was found that only the health status of graduates who participated in 2019GOMS affected the status of employment. Therefore, in order to increase the employment rate of culinary arts majors at the end of COVID 19, universities need to make efforts to increase their satisfaction with their majors and their grades while attending college.

• 한국식생활문화학회지
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• 제22권2호
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• pp.218-224
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• 2007

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

• 한국식생활문화학회지
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• 제22권3호
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• pp.309-314
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• 2007

The purpose of this study was to measure the effects of attitude toward fish eating, Health involvement and convenience on the relationship between fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships between constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The effects of age on involvement and convenience were statistically significant. The effects of age on attitude and consumption was not statistically significant. As expected, the involvement had a significant effect on attitude and consumption. The attitude and convenience had a significant effect on consumption. The effect of involvement on convenience was not statistically significant. Moreover, the attitude, involvement and convenience played a mediating role in the relationship between consumption and age. The involvement played a mediating role in the relationship between attitude and age. The involvement played no mediating role in the relationship between convenience and age. The attitude and convenience played no mediating role in the relationship between consumption and involvement.

• 한국식생활문화학회지
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• 제22권5호
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• pp.590-596
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• 2007

The purpose of this study was to measuring the effects of health involvement, attitude, perceived behavioral control (PBC), behavioral intention on seafood consumption. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effect of health involvement on attitude was statistically significant. The direct effects of health involvement, attitude and PBC on consumption were statistically significant. As expected, attitude, PBC and behavioral intention had significant direct effects on consumption. Moreover, health involvement had a significant indirect effect on behavioral intention through attitude and PBC. Health involvement also had a significant indirect effect on consumption through attitude, PBC and behavioral intention. Attitude and PBC had significant indirect effects on consumption through behavioral intention. In conclusion, based on structural analysis, a model was proposed of interrelations among health involvement, attitude, PBC, behavioral intention and seafood consumption. Other variables(sensory variable, habit, norm etc) may be incorporated to form models that consist of new antecedent and consequence pairs.

• 한국환경보건학회지
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• 제32권3호
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• pp.235-239
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• 2006

Cichorium intybus (Compositae) has been used for fevers, dyspepsia, headache and jaundice, as a demulcent. Also, it has relaxation effects and relief effects against coffee and teas, and is widely used as food. We investigated anti-lipid peroxidative effects and liver protective activity on $CCl_4$ induced lipid peroxidation and hepatotoxicity in rats. MeOH Ex. enhanced the inhibition of anti-lipid peroxidative effects in liver lipid. In chemical parameters obtained from serum analysis, MeOH Ex. revealed significant decrease on hepatotoxicity. The results were as follows; 1. The inhibitory effects of lipid peroxidation were shown in accordance with the increase of samples' concentration level. 2. In chemical parameters obtained from serum analysis, the activities of GOT, GPT, AlP were restored to near the normal level. The contents of cholesterol and BUN showed inhibitory effects with valence. 3. The weights of liver and spleen were not able to restore to the normal level. But on a general level, they were reduced more than the control group.

• Nutrition Research and Practice
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• 제12권4호
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• pp.307-314
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• 2018

BACKGROUND/OBJECTIVES: Numerous researches have studied the association between sugar intake and obesity of children in many countries. This study was undertaken to investigate the association between beverage intake and obesity of children by reviewing a database for total sugar contents established in all foods and presented in a nutrition survey by the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data of 1,520 children aged 6-11 years in the 6th KNHANES (2013-2015) were analyzed for this study. A database for total sugar intake comprises the total sugar contents of all foods included in the results of a nutrition survey using the 24-hour recall method of 6th KNHANES. Beverages were categorized into carbonated beverages, fruit & vegetable drinks, other drinks, tea, and coffee. RESULTS: The average daily beverage intake of all children was 131.75 g/day, and the average daily total sugar intake in beverages was 13.76 g/day. Carbonated beverages had the highest intake rate (58.85 g/day) and also ranked highest for sugar intake (6.36 g/day). After adjusting for confounding variables, the odds ratio for obesity in children with beverage intake of ${\geq}200mL/day$ significantly increased by 1.83 times (95% CI, 1.11-3.00) as compared to children with beverage intake of < 200 mL/day. Also, a significant increase was observed in the odds ratio for obesity in total children (2.41 times; 95% CI, 1.35-4.33) and boys (3.15 times; 95% CI, 1.53-6.49) with carbonated beverage intake of ${\geq}200mL/day$ when compared with children who consumed < 200 mL/day. CONCLUSION: A positive association is observed between beverage intake and obesity in Korean children. In particular, an intake of carbonated beverages has a positive correlation with childhood obesity in boys. This study can therefore be used as scientific evidence for reducing sugar, and for the continuous management and research on beverages.