• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• 전자공학회논문지
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• 제51권3호
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• pp.147-155
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• 2014

IT 기술의 발달로 인터넷에 다양한 콘텐츠가 늘고, 다양한 정보에서 개인의 적합한 정보를 제공받고자 하는 요구가 급증하면서 다양한 개인화 서비스를 제공 방법에 관한 연구가 활발히 진행되고 있다. 본 논문에서는 구매 선호도에 따른 상품 추천시스템의 분석방법을 개인 식품섭취 선호도에 따른 고혈압 및 당뇨 발생위험도를 분석하는 시스템에 적용하는 방법을 제안하고자 한다. 개인의 식품섭취 선호도 분석을 위해, 피어슨 상관계수를 이용하여 참조데이터와 샘플데이터의 유사도 가중치를 계산하고, 개인과의 유사도에 따른 집단을 구성하여 고혈압과 당뇨의 발생 위험도를 산출한다. 시스템의 유의성 검정을 위해 1,021명의 샘플을 시스템에 적용하였다. 고혈압과 당뇨병의 유병군에서 정상인군에 비해 더 높은 발생 위험도가 산출되는 통계적으로 유의한 경향을 확인할 수 있어 식품섭취 선호도와 고혈압/ 당뇨의 발생 위험도의 관련성이 있음을 확인하였다. 본 연구에서는 개인의 식품섭취 선호도에 따른 고혈압 및 당뇨 발생 위험도 분석 시스템의 유효성을 검증하였다.

• 한국식품영양학회지
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• 제29권3호
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• 한국의류학회지
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• 제40권4호
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• pp.733-745
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• 2016

This study investigated the effect of clothing interest on party preference and suggested four party unities according to party wear types. A hypothesized model based on consumer innovativeness, clothing interest, party benefit, party interest and party preference was tested to determine the effect of clothing interest on party preference. Party unities were constructed according to party wear types along with party place, party food, and party music. Data was collected through two online surveys. The population of the survey was female consumers in their twenties. Descriptive statistics, factor analysis, reliability, correlations, and regressions were applied to the data of 305 samples. As a result, positive tendency toward consumer innovativeness, clothing interest, party benefit, party interest and party preference was observed in young female consumers with significant relations among five variables. Party preference was well-explained from the hypothesized research model, but the direct path from clothing interest to party interest was identified as insignificant. The most preferred party elements of place, food, music and wear was garden, barbecue, house music and mini dress, respectively. Four party unities according to party wear types were constructed and suggested based on the correlation analysis results between party wear and other party elements. The concept of party unity is useful to establish marketing strategies such as advertising and experience marketing in the party wear industry.

• Journal of Nutrition and Health
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• 제32권3호
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• pp.259-267
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• 1999

This study was conducted to investigate to the effect of weaning food-feeding methods on Preschool-Children's food habit, food preference and iron nutritional status for the subjects of 337 children, aged 18-60 months attending day care centers in Suwon and Seoul area. It divided the subjects into two groups according to the weaning food-feeding methods during their weaning period. One group(spoon-group) was defied as one had used to spoon over two times a day for 5 months and the ohter group (bottle-group) as one had used to bottle over two times a day for 5 months in weaning periods. All of the data were analyzed based on the weaning food-feeding method, mainly using bottle or spoon during their weaning period. The study results are summarized as follows. 1) 44.2% of the mothers mostly used bottle and 46.6% of them mostly used bottle to feed weaning foods. Age difference between the two groups was not found. 2) The numbers of daily consumed foods were significantly more higher in the spoon-group than the bottle-group and the amount of daily milk consumption was more higher among bottle-group. 3) Both of food intake frequency and food preference scores of the spoon-group were significantly higher than food intake frequency and food preference scores the bottle-group. 4) Iron nutritional status assessed by Hb and Hct was low in general. Only 26-63% of the subjects at each monthly age were in normal range. The higher the children's age, the more were grouped in normal range, which was more evident among children of the bottle-group. 5) Mother's nutrition knowledge related to weaning was more higher among spoon-group than both-group. There results shows the importance of appropriate weaning food-feeding methods for Preschool-children's food habit, food preference and nutritional status especially iron nutritional status. Nutrition education for mothers with weaning aged children has to be stressed and related programs have to be intervened effectively.

• 한국식품조리과학회지
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• 제32권4호
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• 동아시아식생활학회지
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• 제9권1호
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• pp.35-45
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• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• 한국식생활문화학회지
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• 제29권4호
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• pp.342-347
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• 2014

This survey was conducted to investigate consumer preferences for branded and imported pork, including favorite cooking styles. Data were collected from a total of 252 consumers and analyzed. The results are summarized as follows. Consumers of branded pork showed a moderate preference "moderate" (54%). There was no significant difference in consumer preference for branded pork according to educational level or living area. However, there was a significant difference according to yearly income (p<0.05). Consumers in the high-income group preferred branded pork more than those in the low-income group. Most consumers did not like imported pork (64.6%). There was no significant difference in consumer preference for imported pork according to educational level or living area, whereas there was in the yearly income group (p<0.05). Whereas low-income consumers did not like imported pork, high-income consumers did. The royalty for purchasing of branded pork was shown "3.65" out of 5 points. Whereas there was no significant difference according to educational level, there was for living area and yearly income (p<0.05). Consumers living in large cities or having low income showed high royalty of purchase for branded pork. The royalty for purchase of imported pork was "2.08" out of 5 points. Significant differences for purchase royalty of imported pork were observed according to educational level, living area, and yearly income group (p<0.05). Consumers responded that they liked roasted pork (47.6%). Secondly, consumers liked stew (16.7%). There were no significant differences among various cooking styles in any of the groups.

• 한국식품조리과학회지
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• 제23권6호
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.