• Korean journal of food and cookery science
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• v.25 no.4
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.295-309
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• 2019

The purpose of this study were to identify the dietary practices of vulnerable older adults and to assess the foodservice and food provision service programs perceived by the health and welfare service providers in the community. A survey was conducted on health and welfare service providers working in outreach community centers and community health centers in Seoul. A total of 260 nurses and social workers participated in the survey and 224 responses were used for data analysis after excluding significant missing data. The respondents consisted of nurses (58.5%) and social workers (41.5%). In terms of the dietary life of the vulnerable older adults, they perceived that the food cost was burdensome to the older adults and poor dental conditions prohibited them from eating various foods. The health and welfare service providers rated highly for 'home-delivered meal and side dish services are effective for checking older adults' conditions' but rated low for availability of menu choices. In targeting vulnerable older adults for food and nutrition service programs, the home-delivered meal service was found to be suitable for older adults living alone, those over age of 80 years, those with mobility difficulties, and those with economic difficulties. The food provision service was appropriate for older adults living with their spouse or other family members. Vulnerable older adults are a heterogeneous population with diverse needs related to food and nutrition. Home-delivered meal/side dish service and food provision services will achieve their goals when they reach the correct targets with a customized service.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.129-141
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• 2019

This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects regarding the vegetable intake according to the parents' recognition of CCFSM. The subjects were 255 parents, whose children were 2~5 year old and attended a childcare center, were grouped according to the recognition of CCFSM (high recognition, HR, 27.5%; medium recognition, MR, 47.4%; low recognition, LR, 25.1%). Information was obtained by a self-administered questionnaire and data were analyzed by SPSS 25.0. Only 58.6% of HR and 10.7% of MR answered the they had participated education/event held by the CCFSM. More parents in the HR group (88.6%) acknowledged the helpfulness of CCFSM on the children's food habits compared to those in the MR group (63.6%) (P<0.001). Compared to the MR and LR groups, more parents in the HR group answered not only that they were 'satisfied'/'very satisfied' with the meals served by childcare centers (P<0.05), but also they tended to think that their children were also satisfied (P=0.061). Up to 31.2% of parents in the LR group answered that there was no need for education to increase the vegetable intake of their child compared to 14.3% and 17.4% in the HR and MR groups, respectively (P<0.05). Moreover, up to 26.6% of parents answered that school cook planned menus compared to 5.7% and 13.2% in the HR and MR group, respectively (P<0.001). In conclusion, the results provided the association between parents' high recognition of CCFSM and preschoolers' satisfaction for meals from childcare centers as well as a better chance for a desirable food life regarding vegetable intake.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.531-542
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• 2018

This study was conducted to compare solo eating perceptions and dietary behaviors in the Seoul and Gyonggi-do regions according to gender. The study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords pertaining to solo eating. Of 411 subjects, 207 (50.4%) were males and 204 (49.6%) were females. The biggest problem that respondents perceived in their dietary life was irregular eating. Women prepared meals more often than men (p<0.001) and ate more instant and frozen food than men (p<0.05). Both males and females missed breakfast most, and the amount of the population eating breakfast alone ranked second highest. Women had lunch alone more often than men, while men ate dinner alone more often than women (p<0.01). All respondents spent 5~15 min when eating alone. Women avoided excessive smoking and drinking more than men (p<0.001). Men related key words regarding solo eating with negative emotions such as 'lonely', 'boring', and 'feel sorry when I see someone eating alone in a restaurant' more than women. Conversely, women related more positive key words with eating alone such as 'free', 'joy', and 'my own time'. Dietary lives of Koreans have rapidly changed along with social changes. Our research findings will contribute to increased comprehensive menu development and HMR development in the foodservice industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Journal of Nutrition and Health
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• v.45 no.5
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• pp.489-499
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• 2012

The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.329-345
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• 2020

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.404-413
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• 2013

This study was conducted to assess the dietary habits and behaviors of college students in the Northern Gyeonggi-do Region(Republic of Korea). To accomplish this, a survey was conducted to investigate the preference, intake frequency and menus of breakfast, lunch, dinner and snacks by male and female students. Most male and female students had irregular breakfasts with the main reasons for skipping a meal 'not enough time' (47.3, 45.5%) and 'irritating' (19.0, 21.9%), respectively. The principal breakfast menu for both was 'rice and side dishes'. The lunch time for male and female students was regular, and the lunch cost made up most of their spending money. The snack time of male and female students was mostly 'between lunch and dinner'. The snack menus of male and female students were 'cookies' (25.8, 19.0%), 'drinks' (18.0, 14.4%), and 'breads' (16.9, 13.2%), respectively. For male students, the reasons of snack intake were 'hunger' (46.1%), 'boredom' (15.7%), and 'habitual' (9.0%). For female students, the reasons were 'hunger' (28.2%), 'habitual' (22.4%), 'boredom' (15.5%). Half of the college students had regular delivery foods for reasons of 'hygiene', 'taste', and 'nutrition' in the order and in consideration of being the elderly. The facility foodservice was also used half of the college students for the reasons of being 'economic' (30.9, 22.6%), and 'liberated from preparing meals' (21.4, 23.8%), respectively. Both male and female students were found to have less knowledge of the facility foodservice in the elderly. Based on these results, greater efforts should be made to provide meaningful information regarding the dietary habits and behaviors of college students, especially, when elderly.