• Human Ecology Research
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• v.54 no.4
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• pp.415-426
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• 2016

We researched the modern meanings of traditional dining table courtesy education and its correlation with the main values of contemporary personality education based on dining table courtesy education stated in the social norms texts of the Joseon dynasty. Among the social norms of the Joseon dynasty, we chose Sohak, Naehun, Dongmongsuji, Seonghakjibyo, Gyeongmongyogyeol, Jeungbosallimgyeongje, Sasojeol, and Koamgahoon for research. As a result of our research on these documents and books, the modern meanings of the courtesy education at the dining table can be summarized as follow. First, the courtesy education has table manners appropriate for the development level of early children. Second, it teaches right-handed dining manners that match the features of Korean food culture. Third, it has the self-discipline and the values of community life, sharing, solicitude, and communication. Fourth, parents and grandparents are involved in the education. Fifth, it has the core values of modern personality education: manners, filial piety, respect, solicitude, communication, cooperation, and responsibility. Future courtesy education at the dining table should include practical education programs that can consolidate the bond of sympathy between the home, school, and society, and can improve its practice; in addition, to expand the opportunities for education, proactive social support is demanded.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• Human Ecology Research
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• v.55 no.5
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• pp.465-480
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• 2017

This study examined the relationship between family meal time and emotional well-being for 5,186 fathers who were employed and had at least one child aged under 18 for the years 2009 and 2014 by analyzing their time diaries. In doing so, changes in time spent by fathers on family meals between 2009 and 2014 were also examined along with the factors associated with the amount of meal time for each year in order to understand ways to increase paternal participation in family meals. Analytic results showed that a father's family meal time had a positive association with his time use and life satisfaction; however, fathers who spent more than 40 minutes a day having meals with the family reported the highest score in time use and life satisfaction. The amount of time fathers spent on family meals increased from 38 minutes in 2009 to 43 minutes in 2014, whose change turned out to be mainly attributable to something more than the compositional change in the population between the two years, such as growing public awareness or cultural acceptance of the value of family meal. Fathers in dual-earner households tend to have longer family meal times; however, different factors were associated with their family meal times in 2009 and 2014. Policy implications are discussed in light of the government-initiated dining table education campaign to increase family meal time for the sake of children's character education at home.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.36 no.5
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• pp.155-164
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• 2020

This research used Analytic Hierarchy Process(AHP) to analyze the importance and priority of functional space and evaluation factors of each functional space of the military dining facility. Dining in the military is an important factor in restoring combat power and promoting morale. The military dining facility serves as a not only for meals, but also for watching TV, education and club activities. Workers working in dining facility spend most of their work hours in dining facility, perform tasks such as cooking, dishwashing, and leftover disposal, and take breaks. As such, the military dining facility is a space where various functions are performed, and space planning should take into account these various functions when planning the building of the dining facility. However, the criteria for defense and military facilities, which are the basis for planning the space of military dining facility, are calculated only by simply analyzing the standard floor plan to match the size of the person-to. Therefore, when there is space to be reduced in the total area, there are side effects such as leaving visible table space without consideration for priority or functional space, unseen office space, and adjusting the entire area through reduction of the lounge. Accordingly, based on the priority of the space that the staff of the military dining facility considers important, this research aims to analyze the characteristics of each functional space through classification according to its unique function. This can be an indicator that can be used as a basis for future revision of the building floor area standards of the defense and military facilities standards, and it can improve usability with an efficient space plan that takes into account the characteristics of the Korean military and the satisfaction of its workers. Furthermore, efficient use of the defense budget through rational building plans can contribute to budget reduction.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Journal of Korean Home Economics Education Association
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• v.25 no.2
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• pp.65-78
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• 2013

The following experiment was designed to test the students' involvement in the interactive activities and objectives of the relevant chapters in the newly revised curriculum of 2007. The experiment was carried out with the purpose of understanding the level of participation of the Grade 9 students who have successfully completed the Grade 8 "Choice of Food and Diet" and "Table Manners and Dining Etiquette" courses with classified materials such as tables/diagrams/pictures, reading, and activity resources from Technology Home Economics textbooks. The chapters "Choice of Food and Diet" and "Food Preparation and Etiquette" generally emphasize the practical and experiential part of domestic life through using various activity resources; while the tables/diagrams/pictures and reading materials do not provide the students with first-hand experience, they support the students' learning by explaining the basic knowledge required for doing the activities and solving various problems. Within the main training courses, the objectives which the students achieved the highest marks were(in a descending order) "Table Manners and Dining Etiquette" (3.24), "Checking Nutrition Labels, Food Expiration Date, Country of Origin When Buying Food" (3.18), Additionally "Making Food" and "Planning a Healthy, Balanced Diet" hardly met the goals, the result of which shows clear relations to the well achieved objectives from the list of in-class activities that students directly participated in. Therefore, in order to increase the students' interest in the Food and Diet section of Technology Home Economics textbooks, it is recommended to encourage the students to actively engage in the class activities by developing various learning resources and teacher education/pedagogical materials, rather than following the conventional lecture-based teaching methods.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.243-252
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• 2005

This study identified how family restaurant customers' attitude toward yield management strategies, which include reservation, time, menu, and service factors. Generally, yield management explains how price and dining duration maximize the revenue of family restaurants. There are three ways to improve family restaurant yield; improving table turns, upgrading seat occupancy, increasing price per customer. The 45 items of yield management strategies are developed by literature reviews, web sites analysis, and interviews with family restaurant employers. Factor analysis and reliability analysis from present study found out 11 important factors, which represent the study's dependent variables. Regression analysis may be helpful to test whether demographic and socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies. As a regression result, gender, family size, age in demographic factors and education and occupation in socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies significantly.

• Journal of Digital Convergence
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• v.15 no.1
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• pp.461-469
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• 2017

This study is to analyze the effects of dietary life education of elementary school students by gender and by grade to seek for solutions of activating the rural convergence industry in linkage with dietary life education. Subjects were 152 students of eight elementary schools in Chungcheongnam-do. As a result of the study, after application of the dietary life education program, the scores were statistically significantly improved and four sub areas(education at the dining table, practice of green dietary life, reduceing food wastes, learning about local foods) showed a statistically significant improvement. Scores by gender were statistically significantly improved among both male and female students and the results of analyses by gender in four sub areas of dietary life education were also statistically significantly improved. Scores by grade were statistically significantly improved in all grades and the results of analyses by grade in four sub areas of dietary life education were also statistically significantly improved. Since the dietary life education program in the present study is effective for dietary life improvement, the results of the present study are expected to be utilizable in education of elementary school students and lead to the consumption of regional foods by increasing the ability to select proper foods.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.406-416
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• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.