• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.427-437
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• 2011

This study was conducted to investigate the utilization, recognition, and satisfaction of environment-friendly agricultural products (EAPs) in school food services according to the type of foodservice in the Jeonbuk area. Among the 270 school food service providers evaluated, 56.3% of the schools were located in an urban area and 43.7% were in a rural area. About 80% of urban schools used the EAPs for school foodservice, and 89.8% in rural schools (p<.05). The purchase frequency of grain (p<.01), fruits (p<.05), and processed foods (e.g. Tofu) (p<.001) was significantly different between the urban and rural schools. The perception of school dietitians in urban and rural schools between the EAPs and general agricultural products was significantly different (p<.05). The most different fact was 'safety' (p<.001). Most school dietitians has a gut understanding and a lot of confidence about the system of EAPs (p<0.01). The satisfaction score with EAPs was 3.35; in the urban schools it was 3.36 and in the rural schools 3.12 (p<.01). The satisfaction with EAPs in urban and rural schools was significantly different with regard to several factors; these were 'design' (p<.05), 'color' (p<.001), 'fresh' (p<.001), and 'diversity' (p<.01). There are conflicting views between the urban and rural schools for the additional costs brought by using EAPs (p<.01). In conclusion, our central and local governments should change their roles in financially positive ways and reflect the issue to make the policy effective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1172-1178
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• 2011

The purpose of this study was to investigate the status of a school foodservice menu evaluation and the perception of the school's dietitian on menu evaluation. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. More than 90% of the respondents stated that a menu evaluation for the school foodservice was necessary. The major barriers to menu evaluation were "excessive workload" and a "lack of know-how", and the expected benefits were "increased satisfaction of customers" and "increased foodservice efficiency". The menu evaluation for "student preferences", "health improvement", and "ease of quality management" categories were performed in more than 45% of schools. The proportion of subjects who answered that "customer satisfaction" and "increased efficiency of foodservice" were expected benefits of menu evaluation were significantly higher in the menu evaluation group (p<0.05).

• Culinary science and hospitality research
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• v.17 no.5
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• pp.57-73
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• 2011

This study was conducted to examine the overall perception of importance and possibility of Korean food and globalization of Korean food. Analyzing the factors influencing globalization of Korean food, this study suggests development strategies and basic data for globalization of Korean food and development of high skilled manpower. The survey was carried out from April 1, 2011 to April 30, 2011, targeting students majoring in foodservice, who will play a key role in globalization of Korean Food. Analysis methods included frequency analysis, descriptive statistics, t-test, ANOVA, factor analysis, correlation analysis, and multiple regression analysis. The findings are summarized as follows: (1) Students recognized Korean food as a nutritionally balanced healthy food. (2) Standardization of Korean cuisine and food names was the most important. (3) Students were very interested in globalization of Korean Food. (4) Perception of Korean food and its globalization were significantly different according to the levels of education. (5) As a result of analyzing the effect on globalization, quality and healthfulness of Korean food had a positive effect on globalization of Korean food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1920-1928
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• 2014

The purpose of this study was to evaluate the importance and performance of middle school foodservice hygiene in Busan. In this study, questionnaires were administered to 1,000 students consisting of 100 students in 10 middle schools in Busan in December, 2013. The students assessed importance and performance of personal hygiene as 3.81 and 3.60 on a scale of 5.00, respectively. Males gave higher scores to importance and performance of personal hygienic than females. First grade students gave significantly higher scores than 2nd and 3rd grade students to importance and performance of personal hygienic. The mean scores of importance of foodservice hygiene were 4.47 for food hygiene, 4.25 for equipment hygiene, 4.23 for employee hygiene, and 4.19 for environment hygiene. For importance of foodservice hygiene, females gave significantly (P<0.001) higher scores than males. However, male gave significantly higher scores than females for performance of foodservice hygiene. The importance and performance grid showed important factors for personal and foodservice hygiene. 'Hand washing before eating the meal' for personal hygiene and 'cleanliness of tray' for foodservice hygiene showed the highest importance and lowest performance scores. Foodservice hygiene can be improved through customized education of students regarding meal service and food hygiene, equipment hygiene, and environment hygiene.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.759-768
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• 2012

The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowledge in university students. The average weight and height of male subjects were $175.0{\pm}5.7cm$ and $69.1{\pm}11.8kg$, whereas those of female subjects were $161.7{\pm}5.0cm$ and $51.7{\pm}6.9kg$, respectively. Average scores for balanced food intake were not significantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p<0.05). The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average BMI of male and female subjects were $22.5{\pm}3.44$ and $19.7{\pm}2.21$, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females, with higher interest in female subjects (p<0.01).

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.92-98
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• 2015

BACKGROUND/OBJECTIVES: The prevalence of food allergies in Korean children aged 6 to 12 years increased from 10.9% in 1995 to 12.6% in 2012 according to nationwide population studies. Treatment for food allergies is avoidance of allergenic-related foods and epinephrine auto-injector (EPI) for accidental allergic reactions. This study compared knowledge and perception of food allergy labeling and dietary practices of students. SUBJECTS/METHODS: The study was conducted with the fourth to sixth grade students from an elementary school in Yongin. A total of 437 response rate (95%) questionnaires were collected and statistically analyzed. RESULTS: The prevalence of food allergy among respondents was 19.7%, and the most common food allergy-related symptoms were urticaria, followed by itching, vomiting and nausea. Food allergens, other than 12 statutory food allergens, included cheese, cucumber, kiwi, melon, clam, green tea, walnut, grape, apricot and pineapple. Children with and without food allergy experience had a similar level of knowledge on food allergies. Children with food allergy experience thought that food allergy-related labeling on school menus was not clear or informative. CONCLUSION: To understand food allergies and prevent allergic reactions to school foodservice among children, schools must provide more concrete and customized food allergy education.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.163-168
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• 2011

This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behavioral intention and (2) responsiveness and behavioral intention were not significant. The path for predicting a positive relationship between food quality and satisfaction was supported. The results show that having high food quality may create recipient satisfaction. The findings suggest that food quality and responsiveness are significant predictors of positive satisfaction. Moreover, satisfied recipients have positive behavioral intention toward MOW programs.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.265-277
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• 2009

This study explored the behavior and choice attributes of specialty coffee shop customers according to their general characteristics. The results showed significant differences by gender, age, occupation, education, and income. Female customers stayed longer, valued taste, and their importance perception toward employee and systematic service was higher compared to the males. According to age, younger customers (20's, 30's) stayed longer, visited coffee shops to meet friends and enjoy specialty coffee, and placed high importance on physical surroundings, systematic service, and taking out coffee. Whereas older (50's and 60's) customers valued the location and having coffee on-premise. In terms of education, ustomers with higher education visited coffee shops to enjoy their favorite specialty coffee. By income, those with higher ncomes valued the location and brand of the coffee shop, and their importance perception toward employee and ystematic service was lower than that of customers with lower incomes.