• 한국식생활문화학회지
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• 제31권6호
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• pp.652-660
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• 2016

This study was performed to investigate the nutrition knowledge, dietary attitudes, and dietary behaviors among high school students by gender. The subjects were 275 students (127 male, 148 female) in Incheon metropolitan area. Self-administered questionnaires consisted of general characteristics and anthropometric data, nutrition knowledge, dietary attitudes, and dietary behaviors. The average score of nutrition knowledge was significantly higher in female subjects (9.4) compared to male subjects (8.2) (p<0.01). Male subjects had a higher score for dietary attitudes than female subjects (p<0.001). Frequency of meals was significantly higher in male subjects compared to female subjects (p<0.05). Duration of meal time in male subjects was significantly higher ('5-10 minutes') compared to female subjects (p<0.001). Unbalanced diet was significantly higher in female subjects (66.3%) compared to male subjects (48.9%) (p<0.01). Male subjects showed significantly higher consumption frequency of 'dairy' (p<0.001) and 'beans' (p<0.001) compared to female subjects. For snack consumption, male subjects showed higher consumption frequency of 'nuts' (p<0.001), 'soda' (p<0.05), 'fast foods' (p<0.001), and 'ramyeon' (p<0.01), but lower consumption frequency of 'biscuits and bakery' (p<0.01) compared to female subjects. Therefore, it is necessary to develop a systemic nutrition education program for high school students by gender.

• 동아시아식생활학회지
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• 제25권6호
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• pp.933-941
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• 2015

This study investigated differences in nutritional knowledge and eating habits of adolescents living in rural and urban areas of Inner Mongolia, China. A survey was conducted on 869 middle school students in Hohhot, Inner Mongolia: 436 from urban and 433 from rural school. Subjects answered a questionnaire about socio-economic characteristics such as parents' education level and family affluence scale, nutritional knowledge, needs for nutritional education and food habits. Levels of parents' education (p<0.001) and family affluence (p<0.001) were significantly higher in urban students. Nutritional knowledge level of urban students was higher than that of their counterparts (p<0.001). However, rural students reported higher needs for nutritional education (p<0.001). Rural students more frequently consumed snacks (p<0.001) and instant noodles (p<0.001) than urban students. However, consumption frequencies of lunch (p<0.001), dinner (p<0.001), fast food (p<0.001), fruits (p<0.001), vegetables (p<0.001), and milk (p<0.001) were higher in urban students. Considering differences in eating patterns between urban and rural students in Inner Mongolia, appropriate nutritional education programs and nutritional policies should be established for rural students to promote a healthy diet.

• 한국조리학회지
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• 제7권1호
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• pp.181-202
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• 2001

Recently there is growing concern regarding the service industry in Korea, especially the food service industry. The form of food service industry has become larger and speciallized by means of either implementing marketing programme in individual companies or the entrepreneurs' possesstion of chain stores. As the food service industry has extended throughout the whole of Korea, It has contributed enormously to the regional economy. These phenomena is based on the following facts; the increase in income level, the fast economy growth and change, rapid reform of social structure, and the change in status of the labor population. To meet these changes and reforms the food service industry in Korea has to form a new ideology that takes into account the interaction with globalization, the phenomena of instant-food consumption habit, a general increase in the those who eat-out, the two faces of luxury, and the blending of domestic extravagance and practicality, especially the influence of imported brands on advance technology and system utility on the economic section and style as a whole.

• 한국식생활문화학회지
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• 제26권6호
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• pp.539-553
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• 2011

This study was intended to examine the continuance and transformation of food culture during the enlightenment and Japanese ruling era by analyzing the novel of "Toji". In the novel "Toji", the chaotic political and economic situation is reflected, along with the peoples' hard lives in the latter era of the Choson Dynasty. After the full-fledged invasion of China by the Japanese, the shift to a wartime posture was accompanied by an increased need for food. This led to a rationing and delivery system for rice in the late 1930s. While it was hard for people to obtain even brewer's grains and bean-curd dregs, food distribution officers were well off. Another distinctive feature of the food culture during the enlightenment and Japanese ruling era was that foreign food and recipes were introduced naturally to Korea through the influx of various foreigners. The industry of Choson was held by Japanese monopolistic capital, as a result, Choson had equal to the role as a spending site and was only gradually left destitute. In the Japanese ruling era, there were new type of business including such as patisserie of the types of civilization in the town, and those tempted Korean people. However, the Japanese and pro-Japan collaborators dominated commercial business. Being urbanization through the modernization, it was became patronized fast food in the populous downtown, and the change of industry structure and life style greatly influenced into our food culture. Acceptance the convenient Japanese style fast food such as Udong, pickled radish made was actively accepted with a longing for the advancement civilization. After the enlightenment, many Japanese exchange students went to Tokyo to get advanced civilization and provided urban mood according to their consumption of bread, coffee, Western food, which were considered a part of the elite culture.

• 한국프랜차이즈경영연구
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• 제11권2호
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• pp.41-51
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• 2020

Purpose: Fast food franchise companies are trying a variety of innovative services to increase their competitiveness in response to changes in population composition in the fast food market and rapid changes in consumption trends due to technological development. From this point of view, franchise companies that have focused on offline store operations are providing O2O (offline to online) service as a core service for customer convenience. This new attempt is a strategy to increase loyalty by applying an interaction method based on understanding the characteristics of new generation consumers. However, existing studies are focused on the relationship between O2O service and acceptance, so very little is known about how O2O service affects customer loyalty. Therefore, this study examines the impacts of customer involvement and relative advantages of fast food O2O service on customer brand engagement (cognitive and affective engagement) and store loyalty for MZ(Millennials - Z) generations. Research design, data, and methodology: In order to achieve the purposes of this research, several hypotheses were developed. The data were collected from 247 questionnaires in their 16-30s and were analyzed using SPSS 22.0 and SmartPLS 3.0 program. Measurement model analysis was carried out to assess convergent and discriminant validity. Also, common method bias was tested using the values of VIF (variance inflation factor). The hypotheses was tested using structural equation modeling. Result: First, involvement has a positive effect on cognitive and affective engagement. Second, relative advantages have has a positive effect on cognitive and affective engagement. Third, cognitive influences affective engagement. Finally, both cognitive and affective engagement affect store loyalty, but affective engagement has a stronger effect on store loyalty than cognitive engagement. Conclusions: In the process of consumer-brand interaction, it was confirmed that store loyalty was influenced by cognitive and affective engagement sequentially. However, the results show that affective engagement has a relatively stronger on store loyalty than cognitive engagement. Therefore, it is necessary to establish an O2O service strategy to maintain long-term loyal customers by inducing cognitive participation with high-involved consumer, as well as affective interaction, in order to obtain new customers and increase customer loyalty.

• 식품보건융합연구
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• 제5권3호
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• pp.7-20
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• 2019

The use of caffeine as a psychoactive stimulant in tea has been observed to have serious negative effects in humans' systems such as respiratory, nervous, cardiovascular, renal and skeletal systems. This study was carried out to assess the levels of caffeine in 10 different tea brands available in local market in Dutse, Jigawa State, Nigeria. Quantitative analysis of caffeine was performed by a simple and fast UV-Vis spectrophotometric methods using different solvents for extraction. The caffeine content in all the tea samples analyzed in this study were below the maximum allowable limits set by the USFDA. Tea have been associated with adverse health effects and the claims made by manufacturers about the benefits of tea do not highlight risks associated with excessive consumption of a combination of the ingredients contained in tea. Long term effects of tea consumption of children and young people have not been adequately studied. Therefore, it is recommended that further research be carried out on the adverse effects of energy drinks on children. Research is also needed to be done on the effects of the combination of ingredients on health and excessive consumption of those ingredients to children and adolescents. People need to be educated and given proper awareness on the health risks associated with caffeine containing beverages.

• 디지털콘텐츠학회 논문지
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• 제19권6호
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• pp.1043-1050
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• 2018

식문화 편의경제 시대의 본격화로 인해 간편하고 편리하게 식사를 해결하려는 소비 트렌드가 확산됨에 따라 각 식품업체에서는 더 나은 서비스를 제공하기 위해 다방면으로 노력하고 있다. 이러한 변화와 함께 주문방법에 있어서도 다양한 방식을 채택하여 신속하고 간편한 주문이 가능해졌다. 특히, 계산을 위한 대기열의 단축, 인건비의 절약, 업무프로세스의 원활함 등 여러 장점을 지닌 키오스크 주문 시스템의 도입은 최근 적극적으로 확산되고 있다. 키오스크 시스템이 주문뿐만 아니라 체계적인 콘텐츠를 제공하고 타 기업과 차별화 된 아이덴티티를 고려한 인터페이스 디자인을 제공한다면 브랜드 이미지 향상과 더불어 고객서비스 전략으로 활용 가능할 것이다. 이에 본 연구에서는 패스트푸드점 내 키오스크의 구조 및 콘텐츠, 그리고 GUI 디자인에 관해 분석하고 사용자 설문조사를 통해 키오스크의 사용 실태 및 디자인 선호도를 조사함으로써 사용자에게 보다 편리한 사용성을 제공하고 만족도를 높일 수 있는 효과적인 상호작용을 위한 키오스크 GUI 디자인 방안에 관해 연구한다.

• Journal of Preventive Medicine and Public Health
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• 제53권2호
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• pp.73-81
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• 2020

Objectives: The purpose of this study was to determine whether eating non-home-prepared meals (NHPM), including fast food, ready-to-eat foods, and frozen foods, was associated with self-reported infertility in the United States women. Methods: Data on diet and infertility from women aged 20-49 years who participated in the 2013-2014 and 2015-2016 National Health and Nutrition Examination Surveys were analyzed (n=2143). Dietary information, including the number and types of NHPM consumed, was obtained from a self-reported questionnaire, and infertility status was analyzed using the following question, "Have you ever attempted to become pregnant over a period of at least a year without becoming pregnant" Results: The frequency of NHPM consumption was positively associated with self-reported infertility after adjusting for confounding effects (odds ratio [OR], 2.82; 95% confidence interval [CI], 1.48 to 5.38 of >1 vs. 0 NHPM/d). The odds of infertility were 2-3 times higher in women who consumed fast food than in those who did not consume fast food (OR, 2.73; 95% CI, 1.15 to 6.48 of >1 vs. 0 times/d). Conclusions: The frequency and types of NHPM may be a factor contributing to infertility. Although our findings require confirmation, they suggest that eating out may be deleterious to women fecundity.

• 대한치위생과학회지
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• 제6권2호
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• pp.1-12
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• 2023

연구배경: 본 연구는 우리나라 청소년의 식습관과 구강보건행태를 파악하여 구강건강상태와 관련성을 연구함으로써 청소년의 구강 건강 증진을 위한 올바른 식습관 개선과 구강보건관련 사업에 기초자료로 활용하고자 하였다. 연구방법: 제16차(2020년) 우리나라 청소년건강행태 온라인조사의 원시자료를 통하여 분석하였으며, SPSS win 21.0 프로그램을 이용하여 빈도분석, 복합표본 교차분석, 복합표본 로지스틱회귀분석을 실시하였다. 연구결과: 구강건강상태에 미치는 영향에서 치아외상은 최근 7일 동안 단맛 음료, 패스트푸드 섭취, 하루 칫솔질 횟수 모두 유의하였고, 치아 통증은 최근 7일 동안 탄산음료, 단맛 음료, 패스트푸드 섭취, 하루 칫솔질 횟수, 잇몸출혈은 최근 7일 동안 단맛, 패스트푸드 섭취, 하루 칫솔질 횟수에서 유의하였다. 결론: 중고생들의 구강건강관리를 위하여 식습관 및 구강보건행태가 고려되어야하며 중고생들의 구강건강 증진을 위한 올바른 식습관 교육 및 체계적인 구강보건교육이 이루어질 수 있도록 구체적인 방안이 모색되어야 할것이다.

• Nutrition Research and Practice
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• 제18권5호
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• pp.674-686
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• 2024

BACKGROUND/OBJECTIVES: Mukbang, a trend originating in South Korea and gaining global popularity, could influence children's food choices and eating habits. This study analyzed the correlation between Mukbang viewing time in children and adolescents, their meal consumption frequency, nutrition quotient (NQ), and frequency of food intake. SUBJECTS/METHODS: From July to August 2022, this cross-sectional study investigated upper elementary students (ages 9-11 yrs) and adolescents (aged 12-18 yrs) using an online survey. The survey items included key demographic factors, Mukbang viewing frequency and duration, frequency of main meal consumption, commonly consumed foods, and the validated NQ, which was used to assess food intake quality. Multiple linear regression analysis was used to explore the link between Mukbang viewing and nutritional habits. RESULTS: Weekly Mukbang viewing time was significantly correlated with eating habits after adjusting for gender, age, physical activity frequency past week, household income, and primary caregiver's level of education. Increased Mukbang viewing time correlated with reduced frequency of breakfast (P for trend < 0.001) and dinner (P for trend = 0.012), while the frequency of eating out (P for trend < 0.001) and late-night snacking (P for trend = 0.008) increased. Higher Mukbang viewing time notably decreased scores in the moderation domain (P for trend < 0.001), in the practice domain (P for trend = 0.031), and overall NQ (P for trend < 0.001). It also significantly elevated intake of sweets (P for trend = 0.001), Korean-style street food, Western-style fast food, instant noodles, sweetened beverages, caffeinated beverages, and fruit and vegetable juices (P for trend < 0.001). CONCLUSION: This study identifies a negative correlation between Mukbang viewing and eating habits among Korean children and adolescents. The results indicate the importance of incorporating children and adolescents' media usage and environmental factors on dietary education and the development of policy programs.