• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 1999년도 춘계학술발표대회 논문집
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• pp.53-56
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• 1999

The purpose of this study was to diagnose the characteristics of current use of kitchen and scrutinize what to improve for the future kitchen development. To achieve the purpose, the small group wordshop panel was used. Two groups of 5 housewives per each were employed. For each group, there were a total of 3 consecutive meetings including 2 workshops and 1 field survey in each subject's house. The contents dealt with in the panel were as follows. First, actual condition and problems of using kitchen; second , possible solutions of the problems; third, needs for developing future kitchen. The major results were first, consumers require bigger kitchens to accomodate a variety of family activities ; second, kitchen needed to be more open encouraging family interaction and gave organic relationship to adjacent such as living room and utility room; third, due to korean cooking style, poor ventilation along with wet trash disposal was a serious problem. In addition to these. there revealed many problems which need to be improved and valuable ideas for the improvement.

• 한국조리학회지
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• 제11권1호
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• pp.87-104
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• 2005

A lifestyle changes according to environment. It appears more in the dietary life connected with the necessities in life. This study is executed empirically through the questionnaire that consists of selection attribute and variables connected with "well-being" that is examined in empirical analysis. It was carried out for 20 days from July 15 to August 5, 2003 with the customers who live in Seoul and the suburbs. With collected data, there were frequency analysis and factor analysis, reliability analysis using SPSS 10.0 packages, and T-test and ANOVA were enforced for the verification of differences between demographic elements with each factor. The result indicates that the inclinations of customers changed from the "well-being" trend have four factors: health consideration factor, food materials factor, cooking factor, and habit factor. And the housewife group shows the great changes in habit factor. In case of the changes according to incomes, the larger income earners tend to consider health more. In conclusion, people came to prefer the healthy Korean style food from the well-being trend.

• 동아시아식생활학회지
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• 제14권6호
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• pp.519-528
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• 2004

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2018년도 추계학술대회
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• pp.332-335
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• 2018

인건비 상승으로 여러 치킨 프렌차이즈 업체들이 무인 자동화 치킨 조리기를 개발을 진행하고 있으나, 포스와의 연동이 미흡하여 완전한 무인 자동화 치킨 조리기로 완성이 되고 있지 않은 실정이다. 그리고 포스 정보는 이더넷 기반으로 다수의 명령 전달에 대해 반영이 되어 있지 않아 다수의 데이터로 병목현상이 발생하여 지연시간이 증가하는 문제점을 보유 하고 있으며, 추가 네트워크 장치로 인해 기존에 구축된 안정적인 환경을 해칠 수 있는 우려가 있다. 그래서 본 논문에서는 기존 포스 정보 데이터를 수집하여 치킨 조리기에 데이터를 전송할 수 있는 유무선 통신모듈과 통신 모듈 추가로 인해 발생할 수 있는 문제 해결이 가능한 데이터 교환 프로토콜을 제안한다.

• 한국조리학회지
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• 제18권3호
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• pp.108-120
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• 2012

한국음식은 세계적으로 건강식, 영양학적으로 균형적인 음식들 중 하나이다. 미국, 중국, 일본, 태국, 베트남, 캄보디아, 싱가포르, 인도네시아, 인도, 호주, 영국, 프랑스와 이태리에서는 세계적인 소스류가 있고, 국제화에 대한 마케팅 전략도 수립하고 있다. 위에 언급한 나라에 비해 한국식 소스류의 국제화는 실제로 부족한 실정이다. 본 연구에서는 한식 소스류를 통한 한국 음식 세계화 방안으로 기존의 한국의 장류인 간장, 고추장, 된장, 쌈장을 해외에 있는 쉐프들(chefs)에게 홍보하는 방안, 고추장, 된장, 쌈장을 기본으로 한 파생소스류를 개발하는 방안, 한국 거주 외국인 쉐프들을 통하여 한식 소스류를 해외에 홍보하는 방안, 기존 한식 소스류를 해외에 홍보하는 방안으로 나누어 제시하였다. 또한 정부의 역할, 식품회사의 역할, 조리인의 역할을 제시하였다. 한식조리사들과 양식조리사들에 의한 한식소스류를 활용한 양식 한식 퓨전 메뉴개발, 스위트칠리소스, 가야 잼, 베지마이트와 같은 한국의 대표적 한식 소스류의 개발과 홍보, 기꼬망간장, 이금기소스와 같이 제품의 브랜드화가 이루어져야 한다. 또한 식품회사들에 의한 한국 고유의 소스류의 개발 지속적인 해외 홍보, 한식 프랜차이즈 레스토랑을 통한 한식의 세계화 방법도 있을 것이다. 해외에서 스타쉐프 양성, 한식 세미나, 다양한 매체를 통한 홍보 등이 정부 주도하에 이루어져야 할 것이다.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.13-24
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• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

• 대한가정학회지
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• 제19권2호
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• pp.11-24
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• 1981

The objectives of the study were to determine 1) if energy consumption and conservation vary in clothing, food, and housing with independent variables-size of household, homemaker's age, employment, and level of education, level of living, type of house, electricity use, and all energy use, and 2) if there is a correlation among energy conservation practices in clothing, food, and housing. Questionnaires wee given to the randomly selected homemakers in Seoul in July, 1980. Data from 620 responses were analyzed by F-test (Analysis of Variance) and Correlation. The results are as follows: 1. Clothing (1) the scores of the conservation practices I clothing were generally high. /However, it was found that a) they did not practice in wearing heavy under clothes and behavior outer clothing to cope with cool room temperature in the winter, b) they did not use bleach for laundry, but they used boiling method, and c) they did not have enough knowledge on Permanent Press finish. (2) energy conservation practices in clothing were significantly related to level of living and homemakrer's level of education. a) The higher the level of living, the higher scores in the knowledge were found. b) the higher the homeakcer's level of education, the higher scores in the knowledge and ironing were obtained. 2. Food (1) The scores of the conservation practices in food were generally high. However, it was found that scientific cooking methods were not performed such as a) to use measuring spoons, cups, and timers, b) to practice a simple method in using solor energy for warming water, c) to use thermos for the hot water tea or coffee, but they boiled water whenever necessary, and b) to use the pressure cooker whenever possible. (2) Energy conservation practices in food were significantly related to homemaker's employment and type of dwellings. a) The scores of full-time homemakers (not gainfully employed) were higher than gainfully employed homemakers. b) Families in traditional Korean dwellings revealed higher scores than those in apartment or western style dwellings. 3. Housing (1) The scores of the conservation practices in housing were generally high. However, it was found that a) they did not install fans in the kitchen, bathroom, and attic in the summer, b) they did not install a humidifier for tolerating a lower room temperature in the winer, c) they did not practice to make plans for the door of the refrigerator remained open for the shortest time, d) they did not install or use a local lighting with a general lighting for reading and cooking, and e) they usedaluminum foil without the knowledge of the heat reaction of its shiny and dull sides. (2) energy conservation practices in housing were significantly related to homemaker's employment and level of education, economic status, types of dwelling, and all energy use, a) Full-time homeakers had higher scores than gainfully employed homeakers. b) the higher the homemaker's level of education and economics status, the higher scores were obtained. c) Homeakers with their own house scored higher points than those with rented houses. And families in apartment or row houses scored higher points than those in traditional korean or western style dwellings. d) The higher the consumption rate of electricity and all energy, the higher scores were revealed. 4. correlation there was a significant correlation among energy conservation practices I clothing, food, and housing.

• 동아시아식생활학회지
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• 제23권1호
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• pp.12-22
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• 2013

This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

• 한국식생활문화학회지
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• 제25권5호
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.