• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.161-170
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• 2014

Making jungkwa, a traditional Korean snack, is difficult and complicated. In this study, a rice cooker was used to simplify the process of making jungkwa made with ginseng. Comparing ginseng jungkwa cooked in a rice cooker with the control group cooked in a traditional way, their chewiness, browness, glossy and overall preference were similar when cooked for 160 minutes, 175 minutes, 190 minutes, 205 minutes, and 220 minutes. The moisture content of ginseng jungkwa cooked in a rice cooker decreased, while its sugar content increased with increased cooking time. Also, the ginseng jungkwa had lower lightness and higher redness and yellowness as its cooking time got longer. The ginseng jungkwa cooked for 205 minutes was most similar to the one cooked in a traditional way. In the measurement of texture, the ginseng jungkwa had higher hardness with increased cooking time, and, when cooked for 205 minutes, it was most similar to the one cooked in a traditional way in chewiness. The sensory evaluation showed that the one cooked for 205 minutes was most preferred in appearance, smell, taste, texture and overall preference. Based on these results, this study revealed that using a rice cooker can be substituted for the traditional way of making jungkwa.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.511-519
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• 2007

This study was conducted to estimate the drift of change for kimchi purchase, and to contribute to quality improvement of kimchi sold at markets. Questionnaries were distributed to 450 adults and 396 were statistically analyzed. The methods used to analyze the items were frequency analysis, Chi-square, t-tests and ANOVA. The highest preference for kinds of kimchi was Beachoo kimchi, while the preference for Nabak kimchi was low. In terms of the degree of ripening, most subjects preferred properly ripened kimchi. With regard to the purchase amount the subjects preferred 1 kg and mainly purchased it once every three months at large market and supermarkets. The main reason for purchasing kimchi at markets was 'convenience', while the reason they didn't purchase it was 'it might contain artificial seasoning'. With regard to the development and improvement of the kimchi industry, the subjects belived that taste and ripening should be standardized, and that kimchi should be treated sanitarily. They acknowledged that kimchi products should be diversified, and active marketing should be carried out in order for it to be globalized.

• Journal of Nutrition and Health
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• v.31 no.4
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• pp.767-776
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• 1998

The purpose of this study was to determine the percentage of body fat by three different methods and to investigate the relationship between food preference and intake and percentage of body fat in female high school dancers. Height, weight , girth circumference, and near infrared body fat(%) on were measured 112 subjects BMI body fat (%) , girth circumference body fat (%) , and anthropometric indices were also calculated . Dietary data was collected by questionnaire. All data was analyzed by frequency, percentage, mean and standard deviation, correlation, and crosstabulation; analysis, The results are summarized as follows ; 1) Average age of the subjects was 16.5 height was 161.0cm, weight was 50.7kg , near infra-red body fat was 27.0% BMI body fat was 21.9% , and girth circumference body fat 20.9%. 2) Near infra-red body fat (%), BMI body fat(%) , BMI , Rohrer index , and % ideal weight showed the most significant correlations with upper arm girth. The differences in the height among subject physiques classified by body fat(%) were non-significant, but the differences in height by BMI, Rohrer index, and % ideal weight were significant. 3) The preference values of fatty foods such as meat, milk, and fish were shown to increase with the percentage of body fat, The subjects who had higher percentage of body fat preferred foods cooked in oil. In contrast, the students with higher percentage of body fat were thought to have lower food intake and between meals frequencies. It was shown in this study that higher preference values for animal fatty foods and foods containing more cooking oil induced significant increases in body fat and weight.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.559-569
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• 2010

This study investigated the educational status, students' recognition, educational needs and degree of difficulty on the food and nutrition section of Technology Home economics subject in middle schools. It was carried out through questionnaires. The subjects were 503(boys; 246, girls; 257) middle school students in 3rd grade in the Daejeon area. The results were as follows. The students' preference for food and nutrition section was 58.5% of boys and 72.0% of girls. On the educational status of this section, The highest cooking frequency was once a year(52.3%), but 12.9% of students had never done cooking practice. Generally, practice education was not enough in subjected schools. The education of food and nutrition section was mainly conducted by lecture. For the behavioral change of students after learning this section, 'I can cook some simple foods' was the most(36.8%) than the other. The contents of high educational needs in this section were 'cooking foods' and ‘basic cooking methods'. A average degree of difficulty in this section was 2.89 points of the likert scale(1~5 point), particularly, 'change of food components by cooking' was the highest at 3.17 points of likert scale(1~5 point) in this degree. In relation to demographic background, the difficult degrees of this section were significantly higher than the other, when their parent's education was under middle school and their fathers' had no occupation. It suggests an increase in cooking frequency, complementing contents needed in life and using various audio-visual education aids are necessary for the education of food and nutrition section.

• Journal of Korean Home Economics Education Association
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• v.12 no.1
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• pp.59-73
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• 2000

The purpose of this study was to investigate the percent of body fat. fatness indices. and relationship between the percent body fat and dietary factors among the female middle school athletes. Hights, weights, an percent body fats of 17 soccer player. 10swimmer, and 5 rhythmic gymnast were measured. Dietary data were collected by questionnaires. The results of this study are summarized as follows. 1. Average body fat measured by infrared interactance method was 23.8$\pm$4.9% and BMI body fat was 20.3$\pm$2.6% Fatness indices such as BMI was 18.8$\pm$2.1 Rohrer index 119.4$\pm$11.8 percentage of ideal weight 90.4$\pm$9.2 and RBW 29.7$\pm$4.1. 2. Soccer player, swimmer, and rhythmic gymnast showed significant differences in percent body fat and fatness indices. ryhthmic gymnasts were smaller and lighter. 3. Most athletes were interested in diet and nutrition. and wanted to learn more about nutrition. Middle school female athletes ranked parents first or second for nutrition information. followed by managers$.$coaches$.$trainers. 4. Nutrition knowledge test score was 4.7 point out of possible 10, which is rather low, and showed significant difference in 3 kinds of players. 5. The quantities of food eaten in breakfast. lunch dinner and snack were significantly different among soccer player. swimmer. and rhythmic gymnast. In preference score of food groups, only beverage score was significantly different and of cooking methods. roasting and steaming were significantly different among the soccer player. swimmer. and rhythmic gymnast. 6. When subjects were divided into 3 groups on the basis of % infrared body fat, subjects with the highest body fat showed the tendency to eat more than others(non-sig). In the preference score of food groups. only fish showed significant difference among the groups. There were no significant differences between body fat and preference of various cooking method.

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.27-36
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• 2008

This study was conducted to investigate the recognition and uses of Codonopsis lanceolata. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The majority of respondents 60.7% males and 74.1% females indicated a preference for Korean food across all generational age classes. The specific preference for codonopsis lanceolata was indicated by the majority of males individuals in the forty to age group and by the teenage to thirty age bracket. The most popular reason provided for the preference of codonopsis lanceolata was good health benefits. People indicating a dislike for codonopsis lanceolata had little previous experience of eating this plant. Codonopsis lanceolata also appeared in 7.9% males and 9.0% females of small food transactions with 37.0% males and 36.6% females of respondents indicating supermarkets and traditional markets as their preferred shopping locations. In relation to cooking methods roasting was nominated by 36.0% males and 49.3% females of respondents. Codonopsis lanceolata was acknowledged as having the following characteristics "prevention of adult disease", "low calorie the diet food", and "high dietary fiber", but was not associated with "good flavor" and "established cooking method", "good health benefits from saponin", and "good for alexipharmic and expectorant". Recognition and eating experience was low for codonopsis lanceolata kimchi and Kimchi, rice bread, bread and sauce added with codonopsis lanceolata. However the opinion of taste appeared highly among respondents, especially in the twenties and teenage age groups.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.260-266
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• 1994

The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S$_1$), a spiderwort(Commelina Communis L. S$_2$), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S$_3$), So Ru Jaeng Yi(Portulaca Oleracea, S$_4$), Shoe Bi Rum(Portulacae Oleracea L, S$_5$), O Yi Pul(Sanguisorb aOfficinalis, S$_6$), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S$_7$), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.