• Journal of the Korean Home Economics Association
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• v.36 no.12
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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.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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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.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.895-902
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• 2012

This study was conducted to understand the Ramyun's selection attributes of Korean adults and examine differences in demographic characteristics and meal intake behavior among three groups of samples divided based on the Ramyun's selection attributes. Self-administered questionnaires were completed by 702 adults, and data were subjected to frequency analysis, chi-square analysis, factor analysis, reliability tests, cluster analysis, and discriminant analysis using SPSS. The results of the study were as follows. The Ramyun's selection attributes for Korean adults investigated were food quality (four variables), price (three variables), and company reliability (four variables). Cluster analysis resulted in the subjects being divided into three groups according to their Ramyun's selection attributes, a high-selection group, mid-selection group, and low-selection group. Three groups of samples classified by Ramyun's selection attributes differed based on demographic characteristics (gender and education level) and meal intake behavior (meal numbers, reason for meal, meal time, and meal size).

• 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.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.372-385
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• 2014

Objectives: The purpose of this study was to develop web-based self-nutrition management u-Health program for diabetic patients (DMDMG: Diabetes Mellitus Dietary Management Guide) for achieving systematic self-management of diet. Methods: The program consisted of five parts with different contents according to the results of needs assessment. Five major parts were 1) meal management part which contains calorie prescription, meals recording and dietary assessment, 2) prevention of disease part with information of diabetes and assessment of dietary behavior, 3) dietary behavior modification part with an education on dietary behavior modification plan and dietary behavior plan, 4) meal plan containing a training section for meal plan and self constructing part for meal planning by making tables, and 5) information about myself which composed with general and physical information. The system proposed in this study provides nutrients intake results right after input of diet intake, which is possible with simultaneous calculation of input data in the server with 3,495 food and 1,821 meal data base. The nutrients analysis program was evaluated with 26 diabetic patients with two-day 24 hr recall. Results: The differences of nutrients intakes between DMDMG and CANPRO 3.0 ranged from 13.5-16.5%, which was caused by the differences of databases of the two programs. The characteristics of DMDMG were; 1) it can provide an interactive tailored nutrition management, 2) it is a practical tool of diabetes nutritional management, 3) the program gives motivation for the dietary behavior modification. Conclusions: The effectiveness of whole program needs to be conducted, but the program was an innovative tool for self-management of nutrient intakes, diet behaviors, meal management and tailored nutrition education.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.246-257
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• 2023

In this study, the Extended Theory of Planned Behavior (ETPB) was applied to analyze consumers' intention to purchase meal kits. The perception of ESG management practiced by companies was used as a moderating variable to investigate its influence and moderating effects between each variable. An online survey was conducted over 4 days in January 2023 on consumers aged 20 years or older who had purchased meal kits within 6 months. Hypotheses were tested using IBM SPSS Statistics 22.0 and AMOS 24.0 programs with an effective sample size of 324 copies (100%). Attitude, subjective norm, perceived behavioral control, perceived sustainable package, and price sensitivity of the theory of planned behavior toward meal kit products had a significant positive effect on purchase intention, and all research hypotheses were accepted. The moderating effect of consumers' perceptions of ESG management practiced by companies had a positive and significant effect on attitude and perceived behavioral control.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.76-83
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• 2016

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, 'eating favorite food' was the highest in the 20s, while 'satisfaction with Korean dietary lifestyle' was high in Chinese and in those with longer residency. Most of them replied 'myself' for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for 'cooking', and period of residency and existence of children made significant difference for 'taste'. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.59-68
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• 2007

This research was to investigate the consumers' perception and purchase behavior of Korean rice cake as a meal. The rate of consumers who had eaten rice cake as a meal was 64.7% and that of those who had not was 35.3%.. For breakfast, 49.83% of them ate rice cake and for lunch 21.2% of them did. Reasons for eating rice cake for meal were investigated on 'easy to eat(63.21%), 'the others(13.0%)', 'good taste (12.3%)' and 'healthy food(10.8%)'. Reasons for not eating rice cake for meal were researched on 'snack(40.09%), 'difficult storage(21.9%)' and 'expensive(9.7%)'. After purchasing or making rice cake, 45.4% of consumers ate immediately and 30.9% of them ate within $1{\sim}2\;days$. In thawing methods of frozen rice cake as a meal, 51.3% of consumers used a microwave. Kinds of beverage with which rice cake was eaten were water(35.3%), coffee(14.9%), milk(13.8%) and Kimchi(dongchimi, 13.8%). The complementary points for purchase of rice cake as a meal were 'Small package(23.2%)', 'Good preference'(20.5%), 'Healthy food(15.0%)', 'Affordable price(12.7%)' and 'Low calorie(9.5%). Kinds of rice cake as a meal were Injeolmi(16.0%), Backsulgi(15.4%), Yaksik(9.3%) and Galaetteok(9.0%).

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.102-113
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• 2010

This study was conducted to investigate the relationship among dietary behavior, meal balance, and clinical symptoms related nutritional status and Attention Deficit Hyperactivity Disorder(ADHD) in preschool children. The survey was conducted using questionnaires and the subjects were 3~6 years old preschool children in Samcheok. Subjects were divided into an ADHD dispositions group(n=88) and a normal group(n=129) based on assessments conducted by the children's mother using the Abbreviated Conners's Parent Rating Scale. There was no significant difference in meal frequency, meal speed, meal regularity or meal balance between children with ADHD dispositions and the normal groups. The ADHD disposition group had a higher proportion of children with picky eating(p<0.05), too much snacking(p<0.05) and over eating (p=0.05) habits than the normal group. In addition, the ADHD dispositions group had a higher frequency of clinical symptoms such as 'breathlessness when going up stairs', 'sleeplessness', 'anxiety' and 'tiredness'. Overall, there was a significant relationship between ADHD disposition and dietary problems and clinical symptoms related to poor nutritional status in preschool children. Therefore, to prevent and treat ADHD in preschool children, proper dietary management such as correcting of picky eating, over snacking and overeating is needed.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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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.