• 식품과학과 산업
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• 제50권3호
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• 한국식생활문화학회지
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• 제14권4호
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• pp.353-360
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• 1999

This paper was developed to determine the university students' coping behavior pattern in meal management with Korean economic crisis in 1997. The data was collected from 544 university students in Ulsan areas. The coping behavior consisted of 26 items which were categorized into 4 factors; (factors were named as related to): 'decrease of intakes factor' ,: 'change to the cheaper choices factor' ,: 'increase of meals at home factor' and 'emphases on quantity sacrificing the quality factor'. Socio-economic variables affected differently the coping behavior in meal management and 4 sub factors. The amount of discretionary expenditure, the status of housing, the monthly household income and gender affected the coping behavior in meal management. The amount of discretionary expenditure and the monthly household income affected the decrease of intakes factor and the change to the cheaper choices factor. The amount of discretionary expenditure and gender affected the increase of meals at home factor and the emphases on quantity sacrificing the quality factor.

• 대한가정학회지
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• 제30권3호
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• pp.79-89
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• 1992

Indicies of the labor productivity were assessed from 80 industry foodservice erstablishments in terms of meals served per labor hour, labor minutes per meal served, and labor cost per meal served. The labor productivity indicies were also assessed according to variables related to work such as working hours, paryment for the workers, volume of feeding, utilization of foodservice equipment, use of processed foods, and background of employees. The summary of the results was as follows: 1. Manufacturing sector among surveyed industry foodservice showed the highest labor productivity indicies followed by training institute. 2. 28.8% of surveyed establishments used dishwashing machine, while manual dishwashing was used in 71.3% of subjects, equipped rate point was 9.8 out of 20, and disposable dish was used in 30% of subjects. 3. A significant positive relationship was found between the number of meals and the labor procductivity indicies. As the number of meals increased, more meals were served per worker as per labor hour. 4. A significant negative relationship was found between price of meal and the labor productivity didicies. As the price of meal increased, less meals were served per worker as well as per labor hour.

• 대한가정학회지
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• 제36권12호
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• pp.191-200
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• 1998

The purpose of this study were to examine the disposal consciousness of foods waste and meal management behavior related to environmental conservation, and to find out the ways to improve the disposal of foods waste. Data were collected from questionaire with 786 housewives who live in Chonbuk area. About 45% of foods waste consisted of vegetables and fruits. The levels of cooking(use) and idsposal behavior among meal management behavior were relatively high, but food preparation(buy) score was low. These results suggested that menu planning before food preparation, and buying some cleaned and trimmed foods in the market should be recommennded to reduce the foods waste. The levels of meal management behavior did not show any significant associaations with disposal consciousness of foods waste but were positively correlated to environmental conciousness. It could be thought that the effort of government administration to reduce and reuse of foods waste is needed to improve the desirable disposal behavior of that, and the well programmed enviornmental education should be more required and practical than increase the environmental conciousness.

• 한국가정과교육학회지
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• 제5권1호
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• pp.133-141
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• 1993

The ability of the meal management of the middle and high school girls in kangweon area was surveyed by Likert scale questionnaire. The results were as follows: 1. The ability of the meal menagement of the middle school girls have good marks in table etiquette as 3.93 point, in using cooking apparatus as 3.86 points, in sanitation management as 3.76 points and in food selection as 3.70 points, but not so good in food preparation as 3.56 points, in meal planning as 3.22 points and in table setting as 3.20 points. 2. For the high school girls they have good marks in table etiquette(3.99 points), using cooking apparatus(3.96 points) food selection(3.95 points) and sanitation management(3.93 points) using cooking apparatus(3.96 points), food selection(39.5 points)and sanitation managment (3.93 points), but not so good in food preparation(3.64 points) meal planning and sanitation manabement(P<0.001) but no significant difference in food preparation, using cooking apparatus and table etiquette between middle and high school girls. In general they have a significant difference in ability of meal management between middle and high school girls.

• 대한영양사협회학술지
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• 제25권4호
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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.

• 한국노년학
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• 제36권4호
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• pp.1157-1176
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• 2016

본 연구는 요양시설 노인과 요양보호사에게 있어 식사의 의미를 이해하고자 일상생활방법론을 활용하여 참여 관찰과 심층면담을 적용하여 주제 분석하였다. 연구결과 노인에게 있어 요양시설 식사는 개인의 다양성에 대한 철학이 없는 획일의 식사문화로 인식한 것과 같이 요양보호사 역시 요양시설 노인에게 있어 식사는 편의적 논리에 따른 운영으로 나타났다. 노인에게 있어 식사는 없어서는 안 될 공기와 같은 필수 요소로 건강 회복의 염원을 담고 있었으나 요양보호사는 단지 생존을 위한 수단으로 아무 의미가 없이 생명 연장을 실현하고 있었다. 노인에게 간식은 권력 및 일상의 탈출이었으나 요양보호사에게 있어 간식은 또 다른 통제 수단이었다. 본 연구의 결과를 토대로 노인장기요양보험의 시행 법령 및 요양시설 운영진의 입장이 아닌 요양시설에서 생활하고 있는 노인의 다양성을 반영한 실질적인 식사 운영 지침의 개발과 노인 존중과 이해에 대한 지속적인 교육의 필요성을 제시하였다.

• 한국식생활문화학회지
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• 제36권6호
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• pp.531-541
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• 2021

This study was conducted to provide basic data for evolving a strategy for the development of Vietnam's customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for 'ready to heat' and 'ready to eat' products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.

• Nutritional Sciences
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• 제6권1호
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• pp.53-66
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• 2003

This study was performed to assess the perception and need for the elderly meal service program of the Korean elderly. The purpose of this study was to assess the dietary environment factors which are related to the perception and need for such service. Subjects of this study were 800 elderly persons of whom responses were received from 769(male: 26, female: 543) aged over 60 years. Their mean age was 7.51 $\pm$8.1 years. Seventy two point two percent of them lived with their family and 54.5% of them were supported economically by their children. Among their meal management behaviors, food purchasing was hard to perform and the most aid-needed activity. In their dietary environment, 47.1% of them were supported by their children. The percent of the subjects who were aware of the elderly meal service program was 48.4%. Men were more aware of the meal service program than women(p<0.01). Elderly who were supported by government were more aware of this service than others. Elderly who were in poor dietary environment, were less affluent or had trouble preparing meals expressed better perception this service than others (p<0.05). Those who requested meal services had poor dietary environment than those who did not (p<0.001). The elderly who were younger, with higher income, and lived with a spouse had more demand for home delivered meal service. This study showed that the poorer the greater desire for meal services. Therefore, the need for urgent improvement and expansion of meal services for elderly is suggested by this study.

• 한국식생활문화학회지
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• 제5권2호
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.