• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• Nutrition Research and Practice
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• v.14 no.1
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• pp.32-44
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• 2020

BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B₁₂, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P < 0.1), and vitamin B₁₂ showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.168-176
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• 2018

Purpose: This study was conducted to analyze food consumption behavior of women by marital status based on the 2015 consumer survey data on Food Consumption Behaviors of the Korea Rural Economic Institute. Methods: We analyzed data describing 3,312 women aged 19 ~ 75 who were the main buyers of foods in their household. The food purchase patterns, dining-out behavior, and use of food-delivery and take-out were investigated. Results: Overall, 40.5% of unmarried women shopped for food once per week and 37.4% spent 200,000 ~ 400,000 won per month. Additionally, 43.1% of married women shopped 2 ~ 3 times per week and 26.6% spent 400,000 ~ 600,000 won (p < 0.0001). Dining-out frequency and one-time cost per person of dining-out for unmarried women were higher than those for married women. With delivery/take-out food frequency, 2 time per week was the highest rate among married women (34.6%) and once per week was the highest among unmarried women (31.2%) respectively. Conclusion: The results of this study indicate food consumption behaviors and trends of Korean women by marital status. This study provides basic data that will be useful for food industries establishing marketing strategies to better meet consumer demands.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.259-268
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• 2000

The purpose of this study was to describe the levels of market goods substitution of housework and find out the determinants on it in the domain of food among married female home-based workers. The data were collected from 169 married female home-based workers in Pusan and Kyungnam province, by self-administered questionnaires. Frequencies, percentiles, Cronbach's alpha, Pearson's correlations, and multiple regression were used to analyze the data. In the convenience foods, frozen foods had the highest substitution level, whereas prepared stew had the lowest. The substitution level of Korean traditional storage foods was the middle. And in dining-out service, the substitution level was mostly high: the level of delivery service was higher than that of dining-out. Compared to the previous research, these results showed that market goods substitution tended to increase, and its level in the domain of food will promote continually over time. The variables affecting the substitution level of convenience food were the number of family members, occupation, the existence of elderly/disabled person in the family, sex-role attitude, and weekly hours at home-based work. The substitution level of Korean traditional storage foods was influenced by sex-role attitude, occupation, education, monthly household income, and the existence of elderly/disabled person in the family. The significant variables affecting the substitution level of dining-out service were weekly hours at home-based work, the number of family members, occupation, monthly household income, education, and sex-role attitude.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.225-235
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• 2009

For the purpose of encouraging healthy eating habits, this study surveyed 282 male and female university students in Busan to investigate the relationships between dining-out activities, eating habits, and the frequency of fast food intake and obesity. To confirm this, SPSS statistical programme 14.0 has been used to carry out the frequency analysis, fact and reliability analysis, $x^2$-test, t-test and the correlation analysis. As a result, it has been found that there is a correlation under p<0.01 between obesity and the habit of frequently eating unhealthy food, and there is a correlation under p<0.01 between obesity and the habit of frequently fast foods. Meanwhile, there is a correlation under p<0.05 between obesity and regular eating habits. Therefore, it has been concluded that there is a correlation between the obesity and eating habits as well as the frequency of fast food intake among the university students.

• Korean Journal of Community Nutrition
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• v.28 no.3
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• pp.220-234
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• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• Journal of the Korean housing association
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• v.19 no.3
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• pp.83-94
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• 2008

When Korea opened its ports and underwent Japanese colonization, many Japanese style houses were built in Korea. Following Korea's independence from Japan, Koreans began to reside in these houses. The objective of this study is to examine the current state of Japanese style residence areas and Japanese style houses in Korea, and to determine the change in the characteristics of dining kitchens that have taken place since Koreans have lived in them. In the process, while assimilation occurred, there was also a conflict between the residential lifestyles of the two cultures, developing into a state where two housing cultures co-existed. The dining kitchens showed the most sensitive adjustments to social changes, facilitating a number of important changes in the process of modernizing houses. In this regard, the intention is to determine how the dining kitchens responded to other areas within the house as they were being transformed. Research for this study is based on previous studies that were carried out in 1991 on Japanese style houses, in order to clearly define the process of change chronologically rather than from a single examination. In consequently, From the process of changes where from a conventional kitchen to DK anger, 1) The public space - wooden floor, living room, etc - had been formed in house spaces. 2) In the lifestyle, privacy secured. It was separated each functional spaces that greeting space for guests and family's space in the lifestyle. 3) The cause of variation could be summarized that differences of living style, a change of life and fuel.

• Culinary science and hospitality research
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• v.2
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• pp.209-235
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• 1996

This study assesses consumer's eating-out pattern for Foodservice industry in Korea. Foodservice industry has become increasingly important because many businessman are looking it difficult to develop successful business as a consequence of the rapid growth in Foodservice industry in Korea This exploratory study originally nation-wide surveyed a 1450 consumer over the country. A research was conducted from July 1, to July 10, 1996 using as its subject domestic consumer over the country. The data obtained from the returned questionnaires was coded and transcribed for statistical analysis. The Statistical Package for social science program (SPSS) was used for computer analysis of the data. Findings indicated the problems of management structures, managerial techniques, and laggard counter measure against the korean government's open-door policy for dining-out industry. It is found that taste, F/B price, atmosphere are considered important in choice of restaurant. And korean consumer think it is that restaurant location, physical, evidence, quality of service, Ads of mouth and cleanliness. With the importance of dining-out industry to the business, economic, and social development of korea, it is imperative to bridge this gap for sustained growth and development. Moreover, this study for advancement and improvement through concrete and multi-directional data collection and in-depth analysis of consumer's eating-out pattern realities is required.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.187-198
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• 1991

This study was surveyed by 192 male and 238 female eating-out behaviors about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% In $\ulcorner$know well$\lrcorner$, 54.891 in $\ulcorner$know somewhat$\lrcorner$, 25.3% in $\ulcorner$Not know$\lrcorner$ and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex. age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20~29) and thirties(30~39). The frequency of western restaurants visits was 46% in $\ulcorner$1~3times/month$\lrcorner$, 39% In $\ulcorner$several times/year$\lrcorner$ and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in $\ulcorner$proper taste in Korean$\lrcorner$. Western cook should be improved properly in Korean tasting.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.111-122
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• 2017

The purpose of this study was to examine the market segments of Chinese dining-out customers based on their lifestyle. This study focused on the selection and consumption behavior of dining-out customers. The subjects of this study were 20 years old or older diners in Luoyang, China, and the data were collected for 11 days from April 5, 2016. 400 questionnaires were distributed, and 390 copies were collected. After excluding 9 inadequate questionnaires, 381 responses were used for data analysis by using IBM SPSS 23.0, and Data analysis included frequency analysis, cluster analysis, one-way ANOVA, and cross tabulation. The results of empirical analysis showed that there was a significant difference in selection attributes, consumption behavior and demographic characteristics in terms of lifestyle market segments.