• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.82-93
• /
• 1985

An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7%, supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4%, "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9% 6. Ra Myun and noodle occupy the highest Percentage of young females by 79.3% ; Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer"by 50~75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1, 000~2, 000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3, 694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary' forms 36.7%, "expensive in prices" 26.1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle: young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibin Bab: men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab : women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1, 000 wons, while their energy ranges from 407 to 745 kcal, Protein from 14.2 to 30.3g. On the other hand, the Price of western food averages to 1, 900~2, 500 wons, while its energy ranges from 1, 061 to 1, 129 kcal, proteio from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.s revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.11
• /
• pp.1531-1539
• /
• 2009

This study compared the nutritional value of canola (B. napa) and mustard (B. hirta) press cakes obtained from the biodiesel industry as ingredients for use in diets fed to broiler chickens. A total of 210, one-day old, male broiler chicks were randomly assigned to one of seven dietary treatments. The control diet was based on wheat and soybean meal and contained 15% canola meal. For the experimental diets, 5, 10 or 15% of the canola meal was replaced with an equal amount of either canola or mustard biodiesel press cake. Dry matter and neutral detergent fiber digestibility were significantly higher for birds fed diets containing either canola or mustard biodiesel press cake compared with canola meal. Dry matter and neutral detergent fiber digestibility of the canola biodiesel press cakes was higher than the mustard biodiesel press cakes. Ether extract digestibility and nitrogen retention were significantly higher for birds fed canola biodiesel press cake compared with canola meal and mustard biodiesel press cake. Body weight gain and feed intake did not differ between birds fed canola or mustard biodiesel press cake and canola meal. In addition, there was no significant difference in body weight gain or feed intake between birds fed diets containing canola or mustard biodiesel press cake. Feed conversion was significantly improved for birds fed either canola or mustard biodiesel press cake compared with canola meal. Mortality was unaffected by treatment. Since the performance of broilers fed canola biodiesel press cakes was essentially the same as that of broilers fed canola meal, it is difficult to justify a premium to be paid for canola biodiesel press cake over that paid for canola meal. In addition, there was no difference in the performance of broilers fed biodiesel press cake obtained from canola or mustard seed. As mustard seeds are generally available at a lower price than canola seed, there may be some incentive to use mustard rather than canola seed for producing biodiesel press cake for use in poultry production.

• Journal of the Korean Dietetic Association
• /
• v.28 no.1
• /
• pp.45-57
• /
• 2022

This study aimed to evaluate the perception of nutrition teachers about emergency meals in all schools affiliated with the Seoul Office of Education. The purpose of this study was to suggest the need for emergency meals and provide directions for future development, thereby assisting meal service sites. An online survey was conducted from May 26 to 31, 2021, analyzing 130 collected samples. The summary of the results is as follows: First, the nutrition teachers recognized the need for school meal services for the prevention of the spread of infectious diseases and considered the variance among school meal consumers. Also, they generally thought of emergency meals due to the need for social distancing and the decrease in the distribution of food. Secondly, in terms of the differences in the perception about emergency meals, nutrition teachers (45.4%) who have provided emergency meals (t=2.584, P<0.05) were more aware of the need for emergency meals than nutrition teachers (54.6%) who had not provided emergency meals. Nutrition teachers conceived emergency meals to minimize the contact between people (45.6%) and to rectify the imbalance in nutrition (37.5). Next, emergency meal attributes were observed to be ranked in the order of convenience (3.49), safety (3.15), and satisfaction (2.88). Fourthly, although there were no meaningful differences in emergency meal attributes, there were statistically significant differences in the safety of the cooking process, menu familiarity, the low unit price compared to regular meals and the excellent satisfaction with nutrition provided (t=2.603, P<0.05), (t=2.039, P<0.05), (t=2.154, P<0.05), (t=2.477, P<0.05) respectively.

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

• Journal of the Korean Dietetic Association
• /
• v.8 no.3
• /
• pp.280-288
• /
• 2002

The purpose of this study was to investigate the operational characteristics of the contract-managed highschool foodservice and to analyze the factors to effect the menu price. The data was collected from 249 highschools in Seoul. The results are as follows; Those surveyed highschools were established as 1 national, 74 public, and 174 private institution. Highschools were classified as 176 academic, 66 vocational, and 7 specific purposed institution. Students were organized as 70 boys', 23 girls', and 41 coeducational highschools. Most highschool started contract-managed highschool foodservice from 1999 and the period of foodservice contract was most 3 years and the operation styles in food distribution were 96 classrooms, 105 dining halls and 17 classrooms combined dining halls. The scale of contract foodservice management companies was 63.1% small and medium and 36.9% large enterprises. The surveyed highschools had the average meal price 2,141 won per meal and they had 1,518 pupils on the register. The participating rate to the foodservice was 68.5%. The facilities investment cost of the contract foodservice management company was 179,204,230 won for private institutions and was 138,119,010 won for national&public institutions. The period of the contract was 3.22 years in private institutions, which was significantly higher than national&public institutions which showed 2.85 years. The commissary foodservice schools had higher facilities investment cost than conventional foodservice schools. Classrooms foodservice had higher participating foodservice rate than Dining halls. The investment cost for facilities showed high in order of girls', boys', and coeducational high schools, and the number on the register and the number participating in the foodservice showed high in order of boys', girls', and coeducational high schools. The number on the register showed the highest in academic and vocational schools, specific purposed institutions in sequence, and the number participating in the foodservice showed high in order of academic schools, specific purposed institutions and vocational. However, the participating foodservice rate showed high in specific purposed institution, academic and vocational schools in order, and the meal price, the investment cost for facilities showed high in specific purposed institution, academic and vocational schools in sequence. Regionally, the district south of Han river had the average meal price 2,266.13 won, which showed higher in the eastern part which had 2,033.33 won. The western part had the average investment cost for facilities of 233,331,060 won, and the central district 126,137,140 won. The number on the register showed 1845.68 in the eastern part and 1308.00 in Dong-Jak area, that had clear differences among areas. When the period of the contract went longer, the investment cost for facilities had a tendency to increase. The significant differences were existed among meal price, the investment cost for facilities, the number on the register, the number participating in the foodservice, and the participating foodservice rate. The investment cost for facilities had increased according to the number participating in the foodservice and the participating foodservice rate. And the large enterprises showed higher participating foodservice rate than the small and medium enterprises.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.6
• /
• pp.531-541
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.8
• /
• pp.1220-1230
• /
• 2010

The purposes of this study were to compare price sensitivity analysis for using environmental-friendly agricultural products in university foodservice between Jeonnam and Gyeongnam areas in Korea and to suggest the optimum guideline for price increase. The questionnaires were distributed to 600 university students respectively in Jeonnam and Gyeongnam area from July 15 to July 25, 2008; among them, 570 students from Jeonnam area and 490 students from Gyeongnam area responded. The results of this study were as follows. First, Indifference price (IDP) were 890 won (Jeonnam area) and 1,050 won (Gyeongnam area); Optimum price point (OPP) were 1,030 won (Jeonnam area) and 1450 won (Gyeongnam area). Price stress range were 140 won (890~1030 won) in Jeonnam area and 400 won (1050~1450 won) in Gyeongnam area. Second, point of marginal cheapness (PMC) were 500 won (Jeonnam area) and 790 won (Gyeongnam area) whereas point of marginal expensiveness (PME) were 1,170 won (Jeonnam area) and 1820 won (Gyeongnam area). Range of acceptable price (RAP) were 670 won (500~1170 won) in Jeonnam area and 1030 won (790~1820 won) in Gyeongnam area. Third, on the basis of IDP percentage and RAP, students in Jeonnam area were more sensitive to meal price increase than students in Gyeongnam area. In contrast, on the basis of Price Stress, students in Gyeongnam area were more sensitive to meal price increase than students in Jeonnam area. Hence, when using environmental-friendly agricultural products in university foodservice, in Jeonnam area, meal price increase should be recommended to be in RAP (500~1170 won), and in Gyeongnam area, meal price increase should be recommended to be in RAP (790~1820 won).

• Journal of the Korean Home Economics Association
• /
• v.11 no.1
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.5 no.1
• /
• pp.75-86
• /
• 1995

This study was undertaken to provide useful information to restaurant managers by analyzing eating out behavior and the diverse needs and wants of the people residing in the Seoul area. four hundred twenty-seven(427) people were sampled for this study and classified into three groups : housewives, salarymen and college students. The results of this study are as follows : (10 Among the groups, there were significant differences in general eating out behavior such as 'frequency' 'preferred food style' and 'who pays the check' among others. (2) The study showed housewives listing 'special occasion' as 'taking care of meal' (3) All groups considered 'price' as especially important. (4) When selecting a menu item, taste was considered most important by all groups. Housewives showed nutritional value to be important while salarymen chose the same item as companions an college students showed 'portions' and 'price' to be important. (5) degree of satisfaction of restaurants were found to be low with items such as ' price'. 'range of menu choices' and 'courteousness of employees' being relatively low.

• Korean Journal of Poultry Science
• /
• v.45 no.2
• /
• pp.73-79
• /
• 2018

The objective of this study was to calculate the unit price of an alternative feed ingredient for broiler chickens in consideration of the energy and nutritive contents in the feed ingredient by using a simple Excel worksheet. A corn-distiller's dried grains with solubles (corn-DDGS) was used as an alternative ingredient and corn and soybean meal as ingredients to be replaced. The net change of feed price was calculated based on the replacement values which were estimated in consideration of energy and nutrient concentration in feed ingredients used in the calculation, the price of feed ingredients and inclusion rate of the alternative ingredient. The nitrogen corrected apparent metabolizable energy(AMEn) and standardized ileal digestible AA including Lys, Met, Thr, and Trp, total Ca, and available P were employed as nutritive component to calculate the replacement values for individual feed ingredients. The equation for replacement was 1 ${\times}$ corn-DDGS + 0.0334 ${\times}$ soybean oil + 0.0182 ${\times}$ Limestone = 0.8893 ${\times}$ corn + 0.13 ${\times}$ soybean meal + 0.0004 ${\times}$ Lys + 0.0022 ${\times}$ Met + 0.0005 ${\times}$ Trp + 0.0028 ${\times}$ Thr + 0.0264 ${\times}$ dicalcium phosphate. The replacement price of corn-DDGS was calculated to be 270 won/kg when the inclusion rate was 15% and the energy and nutrient contents were considered in the calculation. In conclusion, the Excel-based ingredient price calculator may be useful to determine the economic value when an alternative feed ingredient is used in diets fed to broiler chickens.