• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.477-494
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• 2022

This study investigated the potential role of dietary factors associated with obesity and metabolic syndrome (MetS) in Koreans. The scoping review method was used to evaluate the studies that utilized the secondary data sets comprising the Korean National Health and Nutrition Examination Survey (KNHANES) and the Korean Genome and Epidemiology Study (KoGES). Articles published between 2012 and 2022 were identified using RISS, KISS, DBpia, PubMed, and ScienceDirect databases. In all, there were 32 published articles on obesity and 119 on MetS. Obesity research included eight articles on nutrients, 12 on food items/food groups, two on dietary patterns, nine on dietary behavior/eating habits, and one on the dietary index. MetS studies comprised 34 articles on nutrients, 43 on food items/food groups, seven on dietary patterns, 25 on dietary behavior/eating habits, and 10 on the dietary index. Carbohydrates, alcohol, and coffee consumption were the most frequently studied dietary factors for obesity and MetS. The primary areas of study were largely focused on nutrients and food items/food groups. Thus, to overcome the paucity of information on the relationship of dietary patterns and dietary indexes with obesity and MetS, there is a need for further research using the KNHANES and KoGES data sets.

• 지역과문화
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• v.7 no.2
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• pp.155-172
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• 2020

This study analyzed the factors to customer attitude on the goods and service introduced in UGC(User Generated Contents) and explored the difference between Korean and Chinese customers. For the first research question, the hypothetical factors were selected through literature review, the area of which are media consumption, social media and effect of advertising. In this study examined 4 independent variables: information, reliability, BJ attractiveness and customer innovation. Methodologies are confirmatory factor analysis, correlation analysis and multi regression. Result showed that reliability, BJ attractiveness and customer innovation are statistically significant. According to the β value, the biggest one is customer innovation, the second one is BJ attractiveness and the third one is reliability. The influence of information on customer attitude is not statistically significant. The result is well-aligned with the prior studies. The information factor's influence, however, is disputable because some prior studies shows that it is not significant when the research samples are recently developed channel such as mobile or social media commerce platforms. It is necessary to identify the root causes why the information factor is not significant in some research cases. For the second research question, this study used independent t-test between Korean and Chinese customers. The result shows that the difference in reliability, BJ attractiveness and attitude are stastically significant, and the ratings of Chinese customers are higher. This result caused by the difference of media commerce environment between Korea and China. Information and customer innovation didn't show significant difference.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.655-660
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• 2022

This paper analyzes the problem of the economic order quantity (lot size) of a retailer in a two-stage supply chain consisting of a supplier, a retailer(distributor), and a customer. In this two-stage supply chain, the supplier permits the retailer to defer payment for a certain fixed period of time for the purchase cost to be paid by the retailer as a price differentiation strategy with his competitor. In addition, in the case of customer goods such as food and grain, it is common to see that end-customer demand is generally depend on the level of inventory displayed by the retailer. From this perspective, this paper analyzes the inventory problem of retailers under the assumption that the supplier may allow a certain period to suspend payments for the purchase of goods and the end customer demand is a function of the retailer's inventory level increasing with size. In this regard, we need to analyze how much the length of the grace period for product purchase costs affect the retailer's lot-sizing policy. Therefore, we formulate the retailer's annual net profit and analyze the effect of the length of credit period on the retailer's inventory policy numerically.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• The Journal of the Convergence on Culture Technology
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• v.9 no.2
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• pp.553-560
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• 2023

The study is about domestic industries following the migration of hubs (innovation, manufacturing) to other countries and the hub-oriented US industries (batteries, semiconductors, electric vehicles). Additionally, the ongoing trade tensions between the United States and China may have also played a role in companies moving their operations to the United States. The result of such a move could potentially include job creation in the United States, as well as increased investment in the U.S. manufacturing sector. However, it is also possible that there could be negative consequences, such as higher prices for consumers or disruptions to supply chains during the relocation process. However, such IRA, Chips Act scenario would likely also have negative consequences (Inflation in the home country) for the countries whose industries moved to the US, as they would lose jobs, investment, and possibly face economic difficulties as a result. As the result of the empirical analysis of the export scale of Korea and the United States, changes in the movement of global supply hubs are related to factors such as geopolitical price increases and consumption declines. In order to respond to these changes, this paper emphasizes the need to prevent the result of de-advantage by moving the production area of the scale.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.356-365
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• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.342-352
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• 2007

We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

• Korean Journal of Culture and Social Issue
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• v.16 no.1
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• pp.63-79
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• 2010

The purpose of this study is to investigate the relation among alcohol outcome expectancies, alcohol abstinence self-efficacy, perceived drinking norms and alcohol use. This study was conducted via e-mail. Among 392 students who were participated via E-mail, 300 students (male 148, female 152) were met a definition of Wechsler's binge drinking. The results revealed that perceived norms were associated with alcohol use in binge drinking group, while those were not in non-binge drinking group. It was identified that a difference of peer's actual alcohol consumption and peer's perceived drinking was associated with individual alcohol use. Moreover, for binge drinking group, perceived norms predicted alcohol use better than any other factors. Drinking motives mediated the relation with perceived norms and alcohol use. Especially perceived norms affected alcohol use not only by increasing drinking motives but also by itself. Implication of this study is to provide a basis of prevention and intervention of binge drinking for college students.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.1001-1006
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• 2023

Globally, rising energy costs and increased energy demand are important issues for the food processing and manufacturing industries, which consume significant amounts of energy throughout the supply chain. Accordingly, there is a need for the development of a real-time energy monitoring and analysis system that can optimize energy use. In this study, a food factory energy monitoring system was proposed based on IoT installed in a food factory, including monitoring of each facility, energy supply and usage monitoring for the heat treatment process, and search functions. The system is based on the IoT sensor of the food processing plant and consists of PLC, database server, OPC-UA server, UI server, API server, and CIMON's HMI. The proposed system builds big data for food factories and provides facility-specific monitoring through collection functions, as well as energy supply and usage monitoring and search service functions for the heat treatment process. This data collection-based energy monitoring system will serve as a guide for the development of a small and medium-sized factory energy monitoring and management system for energy savings. In the future, this system can be used to identify and analyze energy usage to create quantitative energy saving measures that optimize process work.