• 한국식생활문화학회지
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• 제38권6호
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• pp.402-414
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• 2023

This study evaluated the consumers' demands and points of improvement for restaurant meal replacement through importance-performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

• 한국콘텐츠학회논문지
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• 제20권4호
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• pp.406-415
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• 2020

본 연구에서는 사회구조적으로 변화하는 인구구조에 따라 외식기업이 개발 및 출시하는 밀 키트(Meal Kit) 상품이 주요 수요층인 1인 가구에 대해 주관적 의견이나 인식 구조를 분석하여 유형별로 추출이 가능한 Q방법론을 적용하여 그 함의를 분석하였다. 본 연구의 주관적 인식 유형 분석 결과 총 4가지의 유형이 도출되었으며, 유형은 다음과 같이 각각 그 특이성에 따라 명명하였다. 제 1유형(N=6) : 외형평가 구매 유형(Appearance Assessment Purchase Type), 제 2유형(N=6) : 가격비교 구매 유형(Price Comparison Purchase Type), 제 3유형(N=10) : 브랜드 신뢰 구매 유형(Brand Trust Purchase Type), 제 4유형(N=2) : 간편조리 구매 유형(Easy Cooking Purchase Type) 으로 각 각 독특한 특징의 유형으로 분석되었다. 본 연구에서는 밀키트 제품이 주요 수요층인 1인 가구에 대해 주관적 의견이나 인식 구조를 분석하여 유형별 분석을 통해 추후 외식업체의 1인가구를 위한 외식상품개발 및 출시에 대한 방향성과 그 개선책에 대해 제안하며, 분석결과를 바탕으로 학문적 시사점을 제공하는데 목적을 두고자 한다.

• 동의생리병리학회지
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• 제34권1호
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• pp.53-59
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• 2020

Dietary habits are known to be closely related not only to chronic diseases such as cardiovascular disease and diabetes, but also to self-rated health (SRH). Consequently, there is a highly important lifestyle component in maintaining a healthy life. The aim of the present study was to determine the correlation between diverse dietary habits based on the Sasang constitutions (SC) and SRH. The data were collected from 2,984 participants who met the constitution pharmacology criteria and whose SC were clinically confirmed by SC professionals. Dietary habits were observed by assessing the regularity of diet, meal volume, and meal speed; single-answer questions were used for SRH. Fisher's exact/chi-square test and logistic regression were used to analyze the correlation between dietary habits depending on constitutional type and SRH. In association with constitutional SRH, the Taeum type is related to the amount of meal, the Soeum and Soyang types are related to the regularity of meal and meal volume. In the Taeum type, there was a significantly higher risk of lower SRH when meal volumes were irregular less than previous amounts. Irregular diet, as well as increased or decreased meal volume, negatively correlated with SRH in the Soeum type; in the Soyang type, irregular diet and decreased or irregular meal volume negatively affected SRH. This showed the presence of the different effects of dietary habits on health depending on constitution and also confirmed the association of the regularity of diet and meal volume based on constitution and the frequency of bad dietary habits with SRH. We suggest that personalized healthcare with adequate dietary improvement considering constitution is needed for health management or improvement.

• 사상체질의학회지
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• 제30권1호
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• pp.24-31
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• 2018

Objectives The purpose of this study is to find out whether there is any difference in lifestyle by health status in the same Sasang constitution type, and whether there is any difference in lifestyle by the Sasang constitution type in the same health condition. Methods We used collected the clinical data of Korean medicine Data Center (KDC). In this study, we used items of the lifestyle about meal and sleep (Meal regularity, Meal amount, Meal time, Dream, Sleep well, Hard to fall asleep, Shallow sleep, Nap, Sleep time, Quality of sleep) as variables. We found the differences of lifestyles using the Chi-square test and ANOVA. We analyzed using SPSS statistics 21.0 for Korean. Results & Conclusions When we compared the lifestyle by Sasang constitution type in each health status, there were differences in items of meal amount and nap. When we compared the lifestyle by health status in each Sasang constitution type, we found differences in items of meal regularity, sleep well, nap etc. However, in TE tpe, there was not these differences by health status.

• 한국수산과학회지
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• 제36권5호
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• pp.454-457
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• 2003

A feeding trial was carried out to investigate the utilization of dietary soybean meal and wheat flour as substitutes for fish meal and alginate in different dietary types (powder, pellet and flake) for juvenile snail (Semisulcospira gottschei). After 10 weeks feeding trial, survival was not affected by formulation and type of diets (P>0.05), but weight gain was significantly affected by dietary formulation (P<0.001) and type (P<0.05). In the same dietary formulation, weight gain of the snail fed the flake type of diets was lower than that of the snail fed the powder or pellet types. However, the type of diet did not affect weight gain when snail fed diets containing $37\%$ soybean meal and $18\%$ alginate. The weight gain was lower in the snail fed diets containing $25\%$ fish meal compared with that of the snail for diets containing $33-37\%$ soybean meal at the same dietary type. When soybean meal was used as main protein source in diets, weight gain was not affected by dietary alginate $(0\;and\;18\%)$ and wheat flour $(36\;and\;58\%)$ contents. Crude protein and ash contents of whole body of the snail was not affected either by formulation or by type of diet. Moisture and crude lipid contents of the whole body were significantly affected by dietary formulation, but not by the type. These results indicate that $25\%$ fish meal could be replaced by $37\%$ soybean meal as dietary protein source, and pellet and powder could be desirable dietary type for the optimum growth of the snail.

• 한국산학기술학회논문지
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• 제13권10호
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• pp.4487-4495
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• 2012

본 연구의 목적은 영유아교사의 급식 운영 실태와 급식 지도를 분석하는 것이다. 연구대상은 G광역시의 유치원과 어린이집에 근무하는 171명의 영유아교사이다. 연구도구는 유아교육현장의 급식 운영 실태와 급식 지도를 측정하는 질문지를 사용하였다. 수집된 자료는 SPSS 18.0 통계 프로그램을 사용하여 빈도분석, 기술통계, $x^2$, F검증, Duncan 사후 검증을 실시한 결과 첫째, 교사의 근무기관 유형에 따라 급식 시간 운영과 급식 제공 분량, 급식 배분형태에서 유의미한 차이가 있었다. 또한, 교사가 담당하는 학급 원아의 연령에 따라 급식 시간 운영과 급식 제공 분량, 급식 배분 형태, 늦게 먹는 유아의 지도 유형에서 유의미한 차이가 있었다. 둘째, 영유아교사는 급식 지도 내용 중에서 '식사 후 내용', '식사 전 내용', '식사 중 내용' 순으로 강조한 것으로 나타났다. 또한, 교사의 근무기관에 따라 '식사 후 내용'에서 차이가 있었고, 교사가 담당하는 학급 원아의 연령에 따라서는 '식사 전 내용'과 '식사 중 내용'에서 유의미한 차이가 있었다. 이것으로 보아 교사의 근무기관 유형과 담당학급 원아의 연령은 급식 운영 실태에 영향을 주는 요인이었으며, 유아교사가 영아교사보다 대체적으로 급식지도를 잘하고 있음을 시사하는 바이다.

• 한국가정과교육학회지
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• 제33권4호
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• pp.15-30
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• 2021

본 연구는 밀키트를 이용한 경험이 있는 성인 357명을 대상으로 식생활 라이프스타일에 따른 밀키트 이용 현황과 만족도 차이를 분석하였고 밀키트 시장에 효율적인 메뉴 구성과 개선 방향을 제안하는 기초자료를 제공하고자 하였다. 식생활 라이프스타일 유형을 군집분석한 결과는 '건강추구 집단', '안전추구 집단', '편리추구 집단', '경제추구 집단', '미식추구 집단' 등의 5가지 집단으로 군집화되었다. 밀키트 월평균 구매가격은 미식추구 집단의 경우 밀키트 '3-5만원'이 36.66%로 상대적으로 다른 집단에 비해 높게 나타났다(p<0.05). 밀키트를 구매하는 장소는 '온라인 쇼핑몰'에서 전체 대상자의 52.38%로 나타났고 밀키트 구매 시 중요하게 고려하는 요인으로는 '맛'으로 경제추구 집단의 경우 전체의 58.46%로 다른 집단에 비해 높게 나타났다. 밀키트 선호 음식 종류는 '한식'이 전체의 49.02%가 선호하였다. 식재료는 모든 유형 집단에서 '육류'가 전체 42.58%로 가장 높았으며, 특히 미식추구 집단(53.33%)에서 높았다(p<0.001). 밀키트 만족도에서 '조리방법의 간편성'이 4.05점으로 미식추구 집단에서 가장 높은 만족도를 보였고 '재료의 원산지'의 경우 편리추구 집단에서 2.98점으로 다른 집단에 비해 낮은 만족도를 보였다(p<0.01). 전체 대상자의 93.28%가 앞으로 밀키트를 이용하겠다고 하였다. 전체의 93.28%는 다른 사람에게 밀키트 이용을 추천하겠다고 하였으며, 추천이유로는 '구매 또는 조리의 편리성'이 전체의 67.23%로 나타났다. 본 연구의 조사결과, 모든 군집에서 가장 중요한 요인은 맛으로 나타났으며 조리방법의 간편성이 가장 높은 만족도를 보였지만 재료의 원산지는 낮은 만족도를 나타냈다. 따라서 밀키트 시장이 성장하기 위해서는 밀키트 품질 개선과 다양한 메뉴 개발이 이루어야 할 것으로 보인다.

• 대한영양사협회학술지
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• 제1권1호
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• pp.54-65
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• 1995

Commissary school foodservice system has been expanded rapidly in elementary foodservices in Korea. Therefore, it is essential that cost effectiveness should be assessed by comparing between alternative systems. The objectives of this study were to assess the effects on meal costs of foodservice systems and other school characteristics in terms of meal costs/day per 1 person ; to examine financial management practices and dietitians' perception concerning importance of school foodservices financial management. A total of 16 commissary schools in nationwide and 102 conventional schools at Chungnam province and Seoul were participated in this survey by mails. The results are as follows 1. Average meal costs per one person was 1,232.6 won evaluated on the standards of monthly budget basis on June, 1994. Average food costs per one person was 836.1 won(67.83%), average labor cost was 320.1 won(25.97 %) and operation costs was 76.3 won(6.2 %). 2. Average meal costs per one person did not show any significant difference between commissary and conventional foodservice schools. Meal costs of the island type and the rural type were significantly higher than those of the urban type. Meal costs of schools in Chungnam and other province were higher than schools in Seoul. The schools with less than 200 feeding numbers were higher than the schools more than 201 in meal costs per one person. 3. Food costs per one person were higher in the urban type, especially in Seoul, as the scale of feeding number increased. Labor costs and operational costs were increased in island type as well as in the schools of small feeding numbers. 4. Foodservice teachers, not dietitians were in charge of foodservice duties at the 75 % of satellites. Dietitians participated in the satellite foodservice duties were only averaged at 2.19 visits per month of 20 feeding days. 5. Items which influenced by food costs per person at the step of foodservice production were purchasing method, the perception of inventory, the distributor for foodservice, and usage of standardized recipes.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• Human Ecology Research
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• 제58권4호
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• pp.483-496
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• 2020

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.