• 한국식생활문화학회지
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• 제19권1호
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• 한국식품조리과학회지
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• 제32권3호
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• pp.370-381
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• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.

• 한국조리학회지
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• 제17권3호
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• pp.236-258
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• 2011

본 연구에서는 중학생들의 우유 및 유제품의 섭취 실태를 조사하고 소비 성향에 미치는 요인들을 분석하기 위하여 경기도 지역의 남녀 중학생 447명을 대상으로 조사를 실시하였다. 조사대상자의 37.4%만 매일 우유를 마셨으며, 우유 1일 섭취량은 1컵이 56.7%이었다. 현재 주로 일반우유를 마셨으며, 대부분의 학생들은 일반우유보다 가공우유를 더 좋아하는 것으로 나타났다. 우유를 마시는 주된 이유로는 '키가 크고 싶어서', '음료용, 간식용으로 마시기 좋아서'였으며, 우유를 마시지 않는 주된 이유로는 '우유의 맛이 없어서'와 '다른 음료가 더 좋아서'였다. 유제품 섭취 실태에 대한 조사 결과, '일주일에 3~4번' 정도로 섭취하였으며, 남학생은 아이스크림, 여학생은 마시는 요구르트를 가장 선호하였다. 대부분의 학생이 유제품을 섭취하는 이유는 '맛이 좋아서', '음료용, 간식용으로 먹기 좋아서', '키가 크고 싶어서' 순이었으며, 유제품을 섭취하지 않는 주요 이유로는 '집에서 유제품을 먹지 않아서'였다. 유제품 섭취에 의해 건강상의 효과를 묻는 질문에 79.9%가 '없었다'고 응답하였다. 우유 및 유제품 구매 시 선택 기준을 조사한 결과, 우유의 경우는 '유통기한을 보고', 유제품의 경우는 '자신이 좋아하는 유제품'이었다. 대부분의 학생들은 우유와 유제품의 소비를 촉진시키기 위해서는 '품질과 맛의 개선'과 '엄격한 위생 관리'가 우선적으로 개선되어야 한다고 응답하였다.

• 한국식품영양학회지
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• 제30권1호
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• 한국식품영양학회지
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• 제28권1호
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• pp.47-59
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• 2015

In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys=239, girls=280). Obesity was significantly higher (p<0.05) in boys (24.8%) than in girls (14.7%) and the proportion of underweight subjects was higher compared to normal or other weight groups for both the boys and the girls. There were 7.5% of the subjects in the group that always skipped breakfast, and the main reason of skipping breakfast was insufficient time (51.9%). The snack intake frequency was once or twice per week for 23.1% of the subjects and three or four times per week for 25.1%. The SPS intake frequency was the subjects zero for 35.6% of the highest level of the responders, while 6.8% of the respondents took more than once SPS per day. 59.6% of the respondents consumed SPS due to hunger while 15.0% consumed SPS out of boredom. The SPS was purchased from supermarkets in 34.5% of the cases, from convenience stores in 24.1% and from snack corners in 20.0% of cases or from a store near school in 14.5% of the cases. Analysis of SPS behaviors according to obesity index showed that parent's opinion of 'permission to buy SPS as needed' had a significant effect in 64.5% over weight subjects compared to only 53.7% in underweight groups. The subjects who used more than 3/4 of their pocket money to buy SPS was higher in the overweight groups (16.4%) than in the underweight groups (7.0%) and normal weight groups (9.8%). The favorite snacks and SPS were milk and yogurt for 45.7% of the subjects, fruits for 42.7%, ice cream for 26.4%, fruit juices for 23.8%, sweet stuff for 16.4%, frozen dessert for 8.9%, and chocolate or candy for 8.1% in descending order. The intake frequency of milk, yogurt, and fruit juices was higher in the underweight groups, but the intake frequency of sweet stuff, frozen dessert, and chocolate or candy was higher in over weight groups. The intake of frozen dessert was more than four times higher in the overweight groups than in the underweight groups. In conclusion, dietary habits, snacks, and SPS intake behaviors were similar between the boys and the girls and obesity groups, but most students appeared to have a high preference for intake snacks and SPS. Therefore, education for appropriate snacks intake habits will be beneficial for improving their dietary habits and health.

• 한국조리학회지
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• 제18권3호
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• pp.266-285
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• 2012

본 연구에서는 춘천 지역 초등학교 5, 6학년 아동들을 대상으로 식습관 및 영양지식 정도를 조사하고, 같은 초등학교의 교사들을 대상으로 식생활교육 실태 및 인식 정도를 조사하였다. 아침과 저녁 식사를 매일 먹는다고 응답한 학생들은 각각 54.1%와 80.3%였으며, '빵 및 과자류'(42.6%)와 '과일이나 주스'(39.3%)를 간식으로 주로 섭취하였다. 학생들의 57.4%만이 균형 잡힌 식사를 한다고 응답하였으며, 영양지식 측정에서 정답율은 59%, 식태도 측정에서 좋은 식태도를 보인 학생은 75%에 불과하였다. 교사들의 78%가 식생활 교육 경험이 있었으며, 교과 수업시간(38.9%)과 학교 급식 시간(35.2%)에 주로 식생활교육을 하였다. 교사들이 인식하는 초등학생들의 식생활 문제는 잘못된 식습관(37.7%)과 가공식품 및 인스턴트식품의 잦은 섭취(36.2%)였다. 교사들은 식생활교육이 필요하며(79.7%) 더 일찍 실시되어야 한다(87.0%)고 응답하였다. 한편 학교에서의 식생활교육의 주요 담당자에 대한 질문에는 영양교사(49.3%), 담임교사(34.8%)라고 응답하였고, 40세 이상의 교사들은 학교에서의 식생활교육의 주요 담당자로 교사인 본인 보다는 영양교사나 학부모의 역할이 더 중요하다고 생각하였다. 교과지도 뿐만 아니라 생활지도 측면에서 식생활 교육을 행하는데 있어서 적임자는 담임교사이므로 초등학교에서의 식생활 교육의 특성과 교사의 역할에 대한 재교육이 필요하다고 생각된다.

• 한국식생활문화학회지
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• 제37권3호
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• pp.265-277
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• 2022

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID-19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

• 한국조리학회지
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• 제18권1호
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• pp.246-258
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• 2012

본 연구의 목적은 대학생들의 교육서비스품질이 교육만족도에 미치는 영향에서 본인참여가 매개효과와 조절효과를 규명함으로써 효율적인 학사관리를 위한 기초자료를 제공하고자 한다. 연구의 목적을 달성하기 위하여 부산지역 외식 조리 전공 2,4년제 대학생 310명을 대상으로 SPSS 18.0 통계 프로그램을 이용하여 빈도분석, 요인분석 상관관계분석을 하였다. 또한 본인참여가 매개효과가 있는지의 검정은 3단계 회귀분석을 실시하였고, 조절효과를 검정하기 위하여서는 위계적 회귀분석을 실시하였다. 분석결과는 교육서비스 품질과 교육만족도간에는 정의 상관관계가 있었으며, 본인참여와는 후생복지 서비스를 제외한 모든 변수에서 정의 상관관계를 나타내었다. 본인참여의 매개효과 분석은 교육서비스품질에 본인참여를 추가하여 교육만족도에 미치는 영향에서 p<0.01에서 통계적으로 유의한 결과를 나타내어서 본인참여는 순수 매개효과가 없는 것으로 나타났다. 본인참여의 조절효과는 $R^2$값이 0.537에서 0.569로 0.032증가하여 교육서비스품질에 본인참여가 교육만족도를 증가시키는 것으로 분석되어 조절효과가 있는 것으로 판단할 수 있다. 하지만 실습실환경${\times}$본인참여는 통계적으로 유의한 결과를 나타내지 않았기 때문에 부분적으로 조절효과가 있는 것으로 있는 것으로 분석되었다.

• 한국조리학회지
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• 제5권1호
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• pp.105-127
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• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.