• 대한가정학회지
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• 제24권2호
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• 동아시아식생활학회지
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• 제14권2호
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• pp.93-102
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• 2004

This study investigated the relationship among the flight stress, disease and eating behavior of the Airline cabin crews. Self administered questionnaires were collected from three hundred and twenty cabin crews. Statistical data analysis was completed using a SPSS v.10.0 program. The results were summarized as follows: Before the flight, the maladaptation to the oversea foods was the most common stress for the crews less than one year flight experience. During the flight, fastidious arrangement and loss of appetite due to overwork were the most common stresses. After the flight, anorexia due to jet lag was the most common stress. Backache and stomachache were the most common job-related ailments of the airline cabin crews. During the flight, the intakes of carbonated drinks and coffee were most common. After the flight, water was the most common drink they consumed.

• 한국기술사회:학술대회논문집
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• 한국기술사회 1995년도 제25회 한일기술사 합동 심포지엄 한국편 자료(2차)
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• pp.65-79
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• 1995

As the economy has picked up in recent years, so have the changes in the food industry. Due to trends in the family structure, two income households are becoming more common, including the in-crease of the female working population. Leisure activities and time continue to increase and to cause changes in the food industry which makes many kinds of food available to everyone, compared to previous times when people ate simply to live. This trend can be easily seen by considering the year to year increase of expenses for eating out. As life as become more and more complicated and full of variety, the trend towards a consumer oriented food industry has accelerated and is becoming a major element of Korean life. In the past, quantity of food was the most important aspect of the food preparation. Today, the dining experience includes social and cultural meanings which emphasizes customar oriented menus and services. In the restaurant business, successful management must consider the interests of both employees and custmers and must be run efficiently and probide good service.

• 성인간호학회지
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• 제23권3호
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• pp.221-234
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• 2011

Purpose: The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old. Methods: The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology. Results: The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal. Conclusion: The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.

• 한국가구학회지
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• 제19권5호
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• pp.387-402
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• 2008

Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

• 한국식품조리과학회지
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• 제5권2호
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

• 한국식품영양과학회지
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• 제24권4호
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• pp.550-555
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• 1995

This study was conducted to investigate the prevalence of obesity and the concerns with omega 3 fatty acid intakes in 100 men do regular exercising. Most subjects were 23~66 years old whose average height and weight were 170.0$\pm$0.5cm and 68.2$\pm$0.8kg, respectively. Prevalence of obesity was 7%, 41% and 41% by criteria of Bioelectrical impedance analysis, Skin fold thickness and Body mass index, respectively. According to this survey, 75% of the subjects prefered vegetable oil to animal fat, 55% of them prefered seaweeds to shellfishes and 76% of them prefered natural foods to processed foods for good health. 61% of the interviewed subjects had the experience of eating perilla oil and 49% of them chose the Mackeral that had contained omega 3 fatty acids. The reason that seaweeds were good for health was rather high vitamin and mineral content than low fat.

• Journal of Chest Surgery
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• 제53권4호
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• pp.226-232
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• 2020

The quality of life associated with eating is becoming an increasingly significant problem for patients who undergo esophagectomy as a result of the improved survival rate after esophageal cancer surgery. Delayed gastric emptying (DGE) is a common complication after esophagectomy. Although several strategies have been proposed for the management and prevention of DGE, no clear consensus exists. The purpose of this review is to present a brief overview of DGE and to help clinicians choose the most appropriate treatment through an analysis of DGE by cause. Furthermore, we would like to suggest some tips to prevent DGE based on our experience.

• 유통과학연구
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• 제20권3호
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• pp.45-52
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• 2022

Purpose: This study investigated the impact of staff verbal and non-verbal communication on consumer satisfaction and revisit intention. The study sought to identify differences in demographic and eating out characteristics on perceived verbal and non-verbal communication. Research design and methodology: This study used a survey method to collect data. The questionnaire asked about previous experience with verbal and non-verbal communication with staff at a counter service restaurant. The study measured degrees of perceived verbal and non-verbal communication. In addition, the effect of verbal and non-verbal communication on satisfaction and revisit intention was measured. The principal results: Results of ANOVA showed significant differences in monthly income on verbal communication and monthly income and budget for dining out on verbal and non-verbal communication. Both verbal and non-verbal communication affected satisfaction and revisit intention significantly with slightly more power of verbal communication than non-verbal communication. Major conclusions: Results of this study suggest that consumers are affected by both verbal and non-verbal communication. Staff communication is critical to increasing consumer satisfaction and revisit intention; hence, training staff in effective communication is necessary.

• 대한치위생과학회지
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• 제1권1호
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• pp.65-71
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• 2018

In the treatment of temporomandibular disorders, patient education and self-management method are necessary in addition to other specialized treatments to prevent recurrence of symptoms or development of chronic pain. The causes of temporomandibular disorders are very diverse, but in many cases the patients continue to suffer or experience recurrence because of the repeated exposure to micro traumas such as oral parafunctions, bad habits, and harmful eating habits. Much better prognosis is expected if a dental hygienist who is teamed up with a specialist in the dental clinic can perform patient education and management based on the understanding of temporomandibular disorder.