• Journal of the Korean Home Economics Association
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• v.17 no.2
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• pp.10-29
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• 1979

Nowadays various organizations, such as hospitals, workers, students and families are requesting a model sample of standardized Korean meal plan to meet their nutritional requirement with daily food intake. Practical application of nutritional requirement in Korean meal is not yet established. This mainly comes form the lack of the research works on experimental cookery for the right amount of recipes of Korean meal , and no effect was ever paid for this angle by many specialist. Therefore, it is urgent to research and construct the standardized meal plan for Korean people. Contents of the present research are as follows ; 1) Standardization of recipes and the amounts : Various kinds of daily foods were selected for the purpose of recipes. The standardization of the recipes and the right amount were continuously attempted. 2) Research on the construction of nutritional meal plan : The method of constructing harmonious meal plan based upon the requirement, were studied. And the meal plans were constructed according to the different units of ages. Special meal plans were also constructed for the pregnant women and lactating women. 3) Evaluation for the nutritional adequacy were followed after the setting the various recipes.

• Food Science and Industry
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• v.50 no.1
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• pp.57-66
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• 2017

Home meal replacements (HMR) are kinds of convenient foods as cooked or semi-cooked foods, which are produced outside of home, to eat directly or after simple cooking in substitution for traditional home meals. Recently the market size for HMR is expanding rapidly around the world due to the changes of global consumer trends, growth of single-person household, increase in economic participation of women, aging population, and so on. The Europe takes over 52.4% of the global market share for HMR in global HMR market, and North America, Asia-Pacific, and Africa-Middle East are following. The most popular HMR products in US and Europe are frozen foods, whereas the market share of chilled products in Asia including Japan, South Korea, and Vietnam are much higher than that in US and Europe. Currently, the trends in HMR is focus on the expansion of the list of products that replace for meals with simple cooking, but it is expected that nutrition-enforced HMR product for aged persons or patients who live alone are requested for the further growth of the HMR market.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.352-363
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• 2021

This study aimed to examine the different factors affecting the intention to purchase meal kits between at-home concept meal kits and eating-out concept meal kits. An online survey was conducted with 565 Korean participants including meal kit experienced (n=412) and non-experienced (n=153). Meal kits selection attributes were organized into five factors, health, price, environmental protection, convenience, and familiarity. To verify the hypothesis, SPSS Statistics 23 was used. The main results can be summarized as follows. First, in the case of the at-home menu, convenience(p < .01), environmental protection(p < .05), and familiarity(p < .01) show positive influences on willingness to buy. Second, for the eating-out menu, health(p < .001) and convenience(p < .001) have positive effects on willingness to buy, but familiarity(p<.01) has a negative effect. This is the first study to categorize the menu of meal kits and investigate each factor affecting willingness to buy. Therefore, the results can offer useful guidelines to meal kit marketers letting them know the consumers' purchase behaviors.

• Journal of Korean Home Economics Education Association
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• v.8 no.1
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• pp.11-21
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• 1996

The purpose of this study was to investigate the knowledge on nutrition, meal management and dietary intake of self-boarding highschool students. Total of 354 self-boarding students living in Ku-mi and Kim-chon, 182 males and 172 females, who cooks foods for oneself participated in this study. The data were collected through questionnaires and the results were summarized as follows： 1. Most subjects had adapted the lifestyle of self-boarding from the 1st grade of highschool, and half of them lived alone. About two-thirds of subjects visited their home once a week or more, and most of their boarding rooms were located at near the highschool they attended. 2. Their nutrition knowledge score was rather high with average 13.95 point out of possible 20. Female students got more points than male students. 3. In meal management, foods purchasing and sanitary control were managed quite well but meal planning and cooking were not managed well enough. In general, meal management score of female students were higher than those of male students. 4. About the dietary intake, female students took more various foods than male students as judged by foods intake frequency score. Two-thirds of subjects often skipped meals and only half of them always took boxed lunch. Also they depended too much upon processed and instant foods. 5. Meal management score showed significantly positive correlations with nutrition knowledge score and with foods intake frequency score. But the correlation between nutrition knowledge score and foods intake frequency score was not significant.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.359-363
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• 2016

BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

• Human Ecology Research
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• v.55 no.5
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• pp.465-480
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• 2017

This study examined the relationship between family meal time and emotional well-being for 5,186 fathers who were employed and had at least one child aged under 18 for the years 2009 and 2014 by analyzing their time diaries. In doing so, changes in time spent by fathers on family meals between 2009 and 2014 were also examined along with the factors associated with the amount of meal time for each year in order to understand ways to increase paternal participation in family meals. Analytic results showed that a father's family meal time had a positive association with his time use and life satisfaction; however, fathers who spent more than 40 minutes a day having meals with the family reported the highest score in time use and life satisfaction. The amount of time fathers spent on family meals increased from 38 minutes in 2009 to 43 minutes in 2014, whose change turned out to be mainly attributable to something more than the compositional change in the population between the two years, such as growing public awareness or cultural acceptance of the value of family meal. Fathers in dual-earner households tend to have longer family meal times; however, different factors were associated with their family meal times in 2009 and 2014. Policy implications are discussed in light of the government-initiated dining table education campaign to increase family meal time for the sake of children's character education at home.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.935-943
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• 2015

The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.

• Journal of the Korean Home Economics Association
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• v.38 no.1
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• pp.39-49
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• 2000

This research investigated the effect of socio-economic variables and economic distress variables on the university students' coping behavior in meal management. The data used in this research included 544 university students in Ulsan Areas. The independent explanatory power of socio-economic variables was larger than economic distress variables. But the explanatory power was increased in the regression analysis model that was included both the socio-economic variables and the economic distress variables. The influencing variables that effected the level of coping behavior in meal management were the amount of discretionary expenditure, gender, status of housing, employment distress and income distress.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.114-127
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• 2003

In the process of devising an efficient meal service system for the elderly, 478 elderly were interviewed at 6 different social centers with the elderly meal service program in Seoul area to monitor degree of satisfaction and/or needs of the beneficiaries regarding the program. The survey was conducted during the month of December 2002 by well-trained interviewers using self-developed questionnaire. Results were analyzed statistically using SAS package program. Most of the beneficiaries were low economic class and 76% of them had doctor diagnosed disease(s). Among the beneficiaries of congregate meal service, mean score of 12 aspects of satisfaction was 3.72 out of 5. For most of the questions, female elderly and healthy elderly responded with higher score than male elderly and unhealthy elderly, respectively (p<0.05, p<0.01). On the other hand, beneficiaries of the home-delivered meal service were little bit less satisfied with the service (3.54 out of 5). Compared to the beneficiaries of congregate meal service, larger portion of beneficiaries of home-delivered meal service wanted more meats (28.5 % vs. 17.1 %) and vegetables (23.2 % vs. 12.3 %) as side dishes. On the other hand, the most preferred type of cooking and/or seasoning was stewing for both cases. Based on these findings, it is suggested that more fresh foods should be used than processed foods in the preparation of meals for the elderly and, more fish-, meat- and vegetable- dishes should be served to come up to the needs of the elderly. Onto this, mainly Korean style meals with some intermittent Western, Japanese or Chinese style meals served at the right temperature would suffice most of the elderly needs.

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.84-84
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• 2004