• 대한지역사회영양학회지
• /
• 제27권2호
• /
• pp.105-120
• /
• 2022

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

• 한국조리학회지
• /
• 제15권2호
• /
• pp.1-16
• /
• 2009

본 연구의 목적은 대학교 급식의 외부 음식점 도입에 대한 필요성을 제시하기 위한 기초 자료 확보를 목적으로 하고 있으며, 이를 위해 대학생의 학교 급식 이용 행태 및 욕구를 파악하여 제시하여 시장에 필요한 상품과 학교 급식의 경영의 합리화를 위한 기초 자료를 확보하고자 한다. 학교 급식의 혁신적인 이미지 전략의 일환으로 외부 음식점 도입을 선택할 수 있는데 학생들이 패스트푸드를 선호 하는 이유는 음식이 빠르게 서빙된다는 잇점과 가격이 저렴하다는 잇점을 들고 있다. 즉, 현재 시행되고 있는 학교 급식에 대한 불만으로 도출되는 것은 맛의 저하와 가격의 상승, 서비스의 저하 현상을 이유로 살펴볼 수 있다. 학교 급식의 질은 외부 음식점에 비해 학교 급식의 가격대의 만족도를 평가한 결과 학교 급식의 질은 낮게 평가되었으며, 외부 음식점의 가격이 높다고 평가되었다. 외부 음식점 도입시 선호하는 음식의 조율에 따라 평균값을 분석한 결과, 한식류나 햄버거를 희망하는 집단이 학교 급식의 질적인 수준을 낮게 평가하고 있는 것으로 나타나 학교 급식의 질적인 향상이 시급히 요구되고 있다. 따라서 학교 급식의 발전 방안으로 외부 음식점의 도입의 필요성도 제기되며, 학교 급식 이미지의 강화와 질적인 향상이 필요하리라 보며, 가격 수준의 적절한 배치도 함께 이루어져야 한다.

• 한국콘텐츠학회논문지
• /
• 제19권2호
• /
• pp.548-557
• /
• 2019

1인 가구와 여성의 사회 진출 증가, 생활 패턴의 변화, 편리성 추구 등과 '집밥' 트렌드가 맞물려, HMR 시장이 급성장하고 있다. 본 연구는 '밀키트(Meal Kit)'를 대상으로 소비자의 RTP(Ready-to-Prepare) HMR 제품 재구매의도와 조절효과를 검증하였다. 연구결과, 첫째, 자기효능감이 높을수록 이용용이성이 높아지는 것으로 나타났다. 둘째, 개인혁신성이 높을수록 이용용이성은 낮아졌으나, 유용성과 재구매의도는 높아지는 것으로 나타났다. 셋째, 사회적영향이 높을수록 재구매의도는 높아지는 것으로 나타났다. 넷째, 편의성이 높을수록 신뢰는 낮아졌으나, 재구매의도는 높아지는 것으로 나타났다. 다섯째, 경제성이 높을수록 신뢰와 재구매의도는 높아지는 것으로 나타났다. 마지막으로, 가격민감도는 신뢰와 재구매의도 간에 조절효과를 하는 것으로 나타났다. 본 연구의 결과는 향후 세분화된 HMR 연구의 이론적 근거가 될 뿐만 아니라, 제품 개발 및 판매를 위한 마케팅 전략의 방향성을 제시하는 기초자료로 활용될 것이라 기대된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제17권5호
• /
• pp.659-662
• /
• 2004

A growth trial of 60 days with 16 male buffalo calves (10 to 11 months age; 100${\pm}$7 kg live weight mean) was conducted to investigate comparative efficacy of cottonseed meal (CSM) and sunflower meal (SFM). Cottonseed meal was substituted isonitrogenously with SFM at 0, 12, 24 and 36% levels in four rations viz. A, B, C and D. Daily feed consumption was 5.07, 4.30, 4.17 and 3.20 kg, while daily weight gain was recorded to be 0.98, 0.74, 0.57 and 0.33 kg under rations A, B, C and D, respectively. In the digestibility and nitrogen balance trial using eight calves, digestibility of organic matter was 63.2, 62.9, 62.1 and 61.7, respectively. Nitrogen retained as percent of intake did not differ significantly. Sunflower meal was purchased at half the price of CSM but economics of weight gain did not favor SFM inclusion in rations. Results suggested that SFM should not be fed to buffalo calves gaining more than 0.7 kg/day.

• Asian-Australasian Journal of Animal Sciences
• /
• 제23권10호
• /
• pp.1308-1318
• /
• 2010

The purpose of this study was to evaluate the effect of replacing soybean meal with treated castor meal with (CMT) or without lime (CMNT) on the nutrient intake, performance, carcass characteristics, and yield of commercial cuts of beef cattle from a feedlot. Thirty male, castrated, crossbreed zebu cattle were used in the study, with an average initial weight of $360{\pm}30.27\;kg$. Five animals were used as a control group and were slaughtered at the beginning of the experiment; the remaining animals (n = 25) were distributed in random blocks (repetitions), with body weight as the criterion for block assignment. The animals were fed a diet containing 65% corn silage and 35% of concentrate on dry matter (DM) basis. Five diets consisted of four levels of soybean meal (SM) substituted with CMT (0, 33, 67 and 100%) on a DM basis and a diet with 100% of SM replaced with CMNT. At the end of the experiment, all animals were slaughtered, and their gastrointestinal tracts were emptied to determine their empty body weights (EBW). No significant effects were observed (p>0.05) for the substitution of soybean meal with CMT on intake of dietary nutrients, the average daily body weight gain (ADG) or EBW gain (EBWG). In spite of greater (p<0.05) ricin intake for the diet containing CMNT (3.06 mg/kg BW) compared to the CMT diet (0.10 mg/kg BW/d), there were no effects (p>0.05) on intake of dietary nutrients, ADG or EBWG. The average intake of DM and the ADG were 10,664.63 and 1,353.04 g/d, respectively. Regarding carcass characteristics, only carcass yield in relation to body weight was linearly reduced (p<0.05) upon substitution of SM by CMT. There was no effect (p>0.05) of the substitution of SM by CMT or CMNT on the yield of carcass basic cuts. CMT prices that are higher than 85% of the SM price do not economically justify the use of CMT. For CMT prices between 20 and 80% of the SM price, the optimal level was 67% substitution, while for prices below 15% of the SM price, the optimal level was 100% substitution with CMT. It can be concluded that treated castor meal with 6% lime can totally replace soybean meal in beef cattle diets.

• 대한가정학회지
• /
• 제11권1호
• /
• pp.57-74
• /
• 1973

I. This study on planing menu for group feeding is based on the following ; 1) Decision of nutritive value is based on age, sex, and energy consumption of the students. 2) Selection of food is based on their preference for food through questionaire. 3) Amount of food calorie for each meal is based on data on energy consumption of their daily life. 4) Three data for planing menu for group feeding were based on food rice of each season, favourite foods of girl students and length of their stay at the institution. II. The menu for group feeding was evaluated on nutritive value calorie and protein, 5 basic food groups and price ; 1) The amount of calorie and protein for each season was satisfactory. 2) Each menu was composed of 5 basic food groups but the third group was not satisfactory compared with the other groups. 3) Average price of per day turned out to be 193 won which is less than the standard price, 200 won.

• 한국식품조리과학회지
• /
• 제9권3호
• /
• pp.247-256
• /
• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• 대한영양사협회학술지
• /
• 제11권2호
• /
• pp.147-158
• /
• 2005

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ⅱ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by Korean style restaurants in Changwon. A total of 20 restaurants in Changwon participated in this study, and two investigators visited there, consumed and investigated it. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance(RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) 1,821.2Kcal were served, 1,052.6Kcal were consumed and 768.6Kcal which is equivalent to 1/3RDA were thrown away on average. 2) The average carbohydrate:protein:fat(CPF) ratio of caloric nutrients was 42:27:31. 3) The correlation between the consumed and unconsumed calories was r=0.661 and the correlation between served and unconsumed calories was r=0.819. Both consumed and unconsumed calories were closely related to the served calories. 4) The result of the research showed that mean INQ in most nutrients was higher than 1.0, especially INQ in unconsumed food is mostly higher than INQ in provided and consumed food. 5) The unconsumed food and the meal prices were closely correlated in terms of price loss. These findings indicate the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. They should also be strongly encouraged to play an active role in improving their customers’ nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants.

• 한국식품영양학회지
• /
• 제7권4호
• /
• pp.323-331
• /
• 1994

226 college students in Kimchun and Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants from August 1 to 31 1994. The purpose of this study Is to Investigate eating behavior, nutrition knowledge and utilization state of fast foods of college students In Seoul and Kimchun. All statistical data analysis was conducted using the SAS program package. The results were summarized as follows : Eating behavior score of the subjects were higher in Seoul than Kimchun. Nutrition knowledge of the subjects had not significant difference In Seoul and Kimchun. Also eating behavior and nutrition knowledge had not correlationship in Seoul and Kimchun. Utilization state of fast food restaurant was most frequently in noodles, also more frequently in Seoul. The reasons the customers visiting the fast food restaurant by the highest percentage were the following in the order : "the atmosphere in which fast food is eaten Is enjoyable for the companionship", "convenient to dining", "the surroundings and dining equipment are pleasant and hygienic" and "to be able to stay as long as I want". The fast foods purchsed by the customers were mostly for a full meal rather than snack. Majority of college students selected their fast food by preference and price.their fast food by preference and price.

• 대한가정학회지
• /
• 제28권2호
• /
• pp.15-29
• /
• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.