• 한국식품영양학회지
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• 제25권3호
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• pp.454-459
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• 2012

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

• 한국조리학회지
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• 제20권3호
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• pp.50-63
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• 2014

본 연구의 목적은 외식전공 대학생들의 생물학적 성과 성역할 정체감 유형에 따른 진로태도성숙도의 차이를 분석하고자 하였다. 이를 위해 경기도, 대전, 대구광역시에 소재한 2년제 전문대학 4개교에서 외식관련 분야를 전공하는 300명의 표본을 추출하였고 34부의 설문지를 제외한 총 266부의 설문지를 최종분석에 사용하였다. 연구의 결과를 요약하면 다음과 같다. 첫째, 진로태도성숙 수준은 외식관련 여성전공자 보다 남성 전공자가 더 높은 것으로 나타났다. 둘째, 진로태도성숙 수준은 양성성 유형의 외식관련 전공자의 성숙도가 가장 높은 것으로 나타났으며 다음으로 남성성, 여성성, 미분화의 순으로 높게 나타났다. 셋째, 외식관련 남성 전공자 중 양성성, 남성성, 미분화로 분류된 전공자의 진로에 대한 결정성, 목적성, 확신성이 여성 전공자보다 더 높은 것으로 나타났다. 여성 전공자 중 여성성으로 분류된 전공자의 진로에 대한 결정성, 목적성, 확신성이 남성 전공자보다 더 높은 것으로 나타났다. 그러므로 외식관련 전공자의 생물학적 성과 성역할 정체감을 고려한 진로지도가 이루어져야 할 것이다. 이러한 결과는 양성성 유형의 전공자가 진로발달에 바람직하고 긍정적인 것을 보여준다. 그러므로 외식관련 전공자의 생물학적 성별에 따른 양성성을 강화할 진로상담프로그램이 개발되어져야 할 것이다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• 한국조리학회지
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• 제6권3호
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• pp.329-342
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• 2000

The demographic characteristics of research examinees showed that male students were 122(44%) and female ones 155(56%), and teenagers 142 per age. The average monthly pocket money appeared that 96 students received more than 200,000(34.7%) and it was analyzed that 243(87.7%) resided in their homes. The research of fast-food choice factors resulted in the fact that female students who were easily influenced by their friends were 83, while males 57. And, mascom took influence on 40 female students and 20 male ones, besides other included 39 male and 30 female students. They most preferred hamburger and pizza(94) among the fast-food menus, and taste like seasame was most preferred among the characteristic factors of foods taste. And as a result of factor analysis of menu, Cronbach alpha coefficient Fc 2 of reliability appeared highest as 0.7694, next, Fc 3 as 0.6965, and Fc 1 lowest as 0.6403. The reliability among the specific items of this study may be regarded high. And the difference between groups according to gender appeared that Fc 1, Fc 2, and Fc 3 were significantly different at 5% level as a result of T-examination analysis and the distributed analysis of the average monthly pocket money resulted in the fact that the difference between groups appeared significantly at F3 below significant level of 0.05. The testing of the difference of reason why the fast-food is preferred according to frequency of use per week lead to Chi-square value of 41.399 with free degree of 12, so significant degree became 0.000. The zero hypothesis that the two variables are not independent each other is not reserved because it has a small value of signigicant degree below 0.05, and the permanent hypothesis is adopted.

• 한국식생활문화학회지
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• 제14권3호
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• pp.251-257
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• 1999

To investigate the drinking pattern and behaviors of Yangsan College students, a self-administrated survey was conducted to the subjects, composed of male 336 and female 165. The results of this study were as follows: 1. With regards to kind of alcoholic beverage, 71.6% of subjects responds have a preference for soju, which is favored more by male than by female. 2. The most favorite side dishes are stew and soup(48.2%), then roasted meats and fruits. 3. In the drinking habit, 40.4% of subjects responded that they drink themselves to sleep, 20.6% have more chatter, and 12.5% become silent. 4. 80% of the subjects, some of which recognized overdrinking, responded that the culture to have a drinking after official events is essential, while 6.6% responded that it goes wrong.

• 한국식생활문화학회지
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• 제14권2호
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• pp.131-137
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• 1999

The purpose of this study is to investigate the drinking patterns and behaviors of Yangsan College students. Data were collected by a self-administered survey from the subjects, of which male students were 336 and female 165. The results of this study were as follows: 1. With regard to attitude toward drinking, 93.1% of the male subjects and 84.3% female subjects reported to have favor for drinking while only 9.3% of the subjects against drinking. 2. Those who reported to have at least a drink everyday were 13.3% of the subjects. For drinking frequency subjects who reported once in two or three day were most popular(21.9%). The frequency of drinking alcohol was associated positively with amount of discretionary money the students have. 3. For amount of drinking, 42.5% of subjects responded that they were able to drink soju at least one bottle per occasion. Data showed a high positive correlation between drinking frequency and financial costs they spent to drink. 4. The reasons subjects gave to drink included social gatherings after school or student activities (40.1%), change of mood(16.5%), and personal cerebration(16.5%). 5. The most popular place for the subject to go for a drink was neighborhood pubs(43.5%), followed by bar or pubs at downtown(28.3%) and nearby campus(12.2%).

• 한국조리학회지
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• 제16권3호
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• pp.130-146
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• 2010

본 연구는 전문대 호텔 외식조리 관련학과 학생들의 일반적 특성에 따른 학습동기와 자기조절학습능력의 차이를 알아보고, 학습동기와 자기조절학습능력의 상관관계를 알아보고자 하였다. 조사는 대구지역의 3개 전문대 호텔 외식조리 관련학과 학생 300명을 대상으로 실시하였으며, 267부를 최종분석에 사용하였다. 먼저 학습동기에 대해 설펴보면, '졸업 후 취업'이라는 동기가 강한 학생은 20~24세로 나타났고, '학습의 기쁨'에 대한 동기는 연령이 높을수록 강해지는 것으로 나타났다. 아울러 '졸업 후 취업', '대학생활의 즐거움'의 동기가 높은 학생이 낮은 학생보다 자격증을 더 많이 취득한 것으로 나타났다. 자기조절 학습능력은 대체로 여학생이 남학생보다 높고, 학년과 연령이 높을수록 더 높게 나타났으며, 현장 실습 경험이 있는 학생이 없는 학생보다 높은 것으로 나타났다. 아울러 '인지전략', '메타인지 전략', '성취가치'의 수준이 높은 학생이 낮은 학생보다 취득한 자격증이 더 많은 것으로 나타났다. 학습동기와 자기조절학습능력의 상관관계는 학습동기 중 '무동기'를 제외하고는 긍정적인 상관관계를 보였다. '무동기'는 자기조절학습능력의 모든 요인과 부정적인 상관관계가 나타났다.

• 한국식생활문화학회지
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• 제21권3호
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

• 동아시아식생활학회지
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• 제23권6호
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• 한국조리학회지
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• 제19권4호
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• pp.136-146
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• 2013

미국은 비만 등의 질병으로 인한 건강문제가 매우 심각한 실정이며, 미국 대학생들의 건강문제 역시 예외는 아니다. 본 연구는 대학생들의 건강에 영향을 끼치는 변인 탐색과 변인들간의 관계 규명을 통한 실증적 연구를 통해, 대학생 건강향상에 공헌을 하고자 한다. 본 연구에서는 대학생들의 식습관과 운동량에 대한 실증적 조사를 하였으며, 또한, 영양지식에 대한 확신도가 식습관과 운동여부에 끼치는 영향력을 검증하고, 더 나아가, 성별이 앞의 두 관계에 조절효과를 가지는지를 검증하였다. 미국 남서부에 위치한 대학교 재학생 251명의 설문지를 회수하여, 구조방정식모형으로 결과를 분석 하였다. 그 결과 영양지식 확신도가 바람직한 식습관 의지와 운동 의지에 긍정적 영향을 끼침을 발견 하였다. 성별 비교결과, 여학생이 남학생보다 영양지식 확신도가 바람직한 식습관에 끼치는 영향력이 더욱더 커짐을 검증하였다. 본 연구는 잘못된 건강 습관을 가지기 쉬운 대학생들의 경우 영양지식 확신도가 중요하다는 사실을 발견함으로서, 대학운영관련자에게 영양교육의 중요성을 알리고, 또한 건강관련 교양 수업이 대학생들의 건강을 위한 행동의지에 도움을 줄 수 있음을 제안한다.