• 한국식품조리과학회지
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• 제24권6호
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• pp.763-770
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• 2008

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호 하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.423-435
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• 2009

농한기의 충남 연기군과 강원 홍천군에 거주하는 65세 이상 노인을 대상으로 하여 급식 식단선정하여 적용하고 및 급식, 기호도 및 찬반량을 조사하였다. 노인의 한 끼 급식의 열량은 한국인 영양섭취기준 필요추정량 (64세이상 남자2,000 cal/d, 여자 1,600 kcal/d)의 남녀 평균 수치를 삼분의 1로 나누어 600 kcal로 정하였다. 당질, 단백질, 지질의 한 끼 섭취량은 65 : 15 : 20인 비율을 고려하여 각각 당질 97.5g, 단백질 22.5g, 지질 13.3g으로 선정하였다. 급식의 적용은 점심식사로 5일간 실시하였다. 충남 연기군의 급식 식단은 어육류의 양질의 단백질을 충분히 섭취할 수 있도록 쇠고기와 꽁치, 갈치를 이용하였다. 식단 3은 노인들의 우유 및 유제품의 섭취가 잘 이루어지지 않는 다는 점을 고려하여, 요구르트로 유제품을 섭취하도록 하였다. 식단 2와 식단 5는 겨울철 농한기의 부족해지기 쉬운 비타민 C를 공급하기 위해 귤을 후식으로 선정하였다. 충남에서 밥의 부드러운 정도와 전반적인 기호도는 식단 4의 잡곡밥이 8.5로 유의적으로 기호도가 가장 높은 것으로 나타났다. 전체적인 국의 짠 정도의 기호도는 식단 1의 쇠고기무국이 7.5의 값으로 유의적으로 가장 높았다. 국의 건더기 양은 남자의 경우 식단 4인 참치김치찌개, 여자의 경우 식단 1의 쇠고기무국이 가장 높은 기호도를 나타냈다. 국의 전반적인 기호도는 남자의 경우 식단 5의 육개장이 8.0으로 유의적으로 가장 높은 점수를 보였고, 여자의 경우 동태찌개가 8.3으로 유의적으로 가장 높은 점수를 나타냈다. 반찬의 전반적인 기호도 조사에서는 모든 식단에서 7.4이상의 높은 값으로 유의차를 나타내지 않았다. 강원 홍천군에서의 급식 식단은 노인에게 부족하기 쉬운 칼슘의 섭취를 위해 멸치와 돈등뼈를 활용하였고, 항암 및 면역활성과 고혈압 예방에 도움을 주는 파래와 혈중 콜레스테롤의 강하효과를 가져오는 달래로 구성하였다. 또한 유제품을 후식으로 선정하여 노인들의 유제품 섭취를 유도하였다. 밥의 부드러운 정도와 전반적인 기호도는 유의차 없이 모든 식단에서 8.5이상의 높은 점수를 나타냈다. 국의 짠 정도와 건더기의 양은 남자의 경우 식단 5의 돼지고기김치찌개가, 여자의 경우 식단 3의 동태찌개가 가장 높은 선호도를 보였다(p<0.05). 국의 전반적인 기호도는 남자의 경우 식단 5의 돼지고기김치찌개, 여자의 경우 동태찌개가 가장 높은 점수로 유의적인 차이를 나타났다(p<0.05). 반찬의 전반적인 기호도는 남자의 경우 식단 5인 새우오뎅볶음, 달래무침, 배추김치가 가장 높은 점수를 보였고, 여자의 경우 식단 3인 파래무침, 등 그랑땡, 배추김치가 가장 높은 점수를 나타났다. 식단에 대한 전반적인 기호도는 식단 3이 8.5의 값으로 유의적으로 가장 높았으며, 식단 4가 7.8의 값으로 유의적으로 가장 낮았다(p<0.05). 충남의 식사 후 1인 잔반량을 측정한 결과 식단 4가 56g으로 가장 많은 잔반량을 보였으며 식단가 역시 식단 4가 2,900원으로 가장 높았다. 강원의 경우 잔반량은 유의차 없이 9g에서 19g사이로 나타났고 식단가는 식단 2가 2,610원으로 가장 높았다. 이와 같이 본 연구는 농촌 노인을 중심으로 겨울철 농한기 식단을 개발하고, 급식을 통한 기호도를 조사함으로써 농촌 노인 복지활성화 및 노인급식의 구축을 위한 기초자료를 제공하고자 하였다. 향후 다방면의 조사와 식재료 가격 안정수급 정책의 뒷받침 등에 의해, 노인들의 입맛에도 맞을 뿐만 아니라 적은 급식비용으로 최대의 영양적으로 균형 잡힌 식단과 적은 잔반량을 나타낼 수 있도록 많은 연구가 필요하다고 사료된다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• 한국식생활문화학회지
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• 제32권3호
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• pp.175-184
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• 2017

Despite growing interest in Korean foods, South-east Asian consumers' perception and acceptance of Korean foods have not been well elucidated. This study was conducted to understand South-east Asian Muslim consumers' perception and acceptance of Korean foods and the association with their food neophobia level. Ninety-three Muslim consumers (mean ages 25.2, men 35.5%, women 64.5%) from Malaysia (72%), Indonesia (16.1%), and Singapore (11.9%) rated their degree of food neophobia as well as recognition and acceptance of representative Korean menu items. Background data such as duration of stay and Korean food consumption habits were collected. Overall, participants perceived Korean foods positively (4.04 on a 5-point hedonic scale). Most well-recognized Korean foods were gimbap and bulgogi, whereas less-known spicy foods such as ojingoe deopbap were most liked among items that were actually consumed. A neophobic group rated Korean foods less favorably than neutral and neophilic groups (p<0.05). Future studies are required to identify whether or not South-east Asian Muslim consumers' food neophobia is formed under the influence of religious regulations or reflect individual consumers' personal traits.

• 한국콘텐츠학회논문지
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• 제17권8호
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• pp.644-653
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• 2017

본 연구는 메뉴프로모션에 대한 특급호텔 종사원의 주관적 인식에 관한 주관성 유형을 파악하고자 Q방법론을 적용하였다. 연구목적은 메뉴 프로모션에 대한 종사원의 주관적 인식에 관한 구조를 유형화 하며, 각 유형들 간의 구조화된 특성을 분석하여 향후 시사점을 제시하는데 있다. 연구결과, 유형내용은 크게 총 3가지의 유형으로 분류되었는데, 제 1유형(N=13): 적극적인 자기 개발형(Active personal development type), 제 2유형(N=10): 평범한 메뉴 추구형(Normal menu Pursuit type), 제 3유형(N=2: 기업발전 추구형 (Enterprise Development Pursuit type) 으로, 각 유형마다 다양한 특징이 있는 것으로 분석되었다. 향후 호텔 종사자의 근무환경에 관련한 연구에서는 많은 자료 및 문헌을 통해 보다 정밀한 Q방법론적인 질문항목과 분석방법으로 수정 보완하여, 응답자들의 다각화된 의견을 객관적으로 분석하는데 시도하고자 한다. 결과적으로, 계량적인 실증 연구와 관련한 이해 당사자들의 종합적 비교 및 발전방안이 추가되면 호텔 종사원의 근무환경에 관한 연구 방향성이 보다 심도 있고, 긍정적 연구결과가 제시될 수 있을 것으로 사료된다.

• 유통과학연구
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• 제18권3호
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• pp.77-85
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• 2020

Purpose: This study examined marketing value as online word-of-mouth media in the foodservice industry, and it did research on online word-of-mouth (e-WOM) communication marketing schemes using mass communication in the industry. The study is also intended to investigate the impact of electronic word-of-mouth (e-WOM) information and communication on product awareness risks, benefits, and word-of-mouth (WOM) impacts on restaurant consumers. Research design, data, and methodology: The analysis was conducted on a valid questionnaire of 425 menu product consumers. The survey was conducted for two months in March 2019. The collected data was analyzed using SPSS and hierarchical regression analysis was applied. Results: It did empirical research on the reciprocal casual relations to online and the existing word-of-mouth communication that have to be preceded to understand characteristics of online word-of-mouth communication for the purpose of this study. The result is summarized as follows. First, the online word-of-mouth (e-WOM) effect on product recognition risk shows the statistically significant effect of information sender characteristics, information recipient characteristics, and online word-of-mouth (e-WOM) communication on product recognition risk. Second, the influence of online word-of-mouth (e-WOM) on product risk benefits shows that the information sender characteristics, the information receiver characteristics, and online communications have a statistically significant effect on product risk benefits. Third, online word of mouth risk recognition had a statistically significant effect on word of mouth acceptance. Fourth, online risk benefit had a statistically significant positive effect on word of mouth (WOM) effect. Conclusions: The communication between online word of mouth (e-WOM) sender and recipient had a positive influence on the product evaluation and attitude change in the foodservice industry, and the word-of-mouth (WOM) effect affected financial and non-financial performance. The results mentioned above indicated that the communication between the sender of the information and the receiver of the information had a positive effect on the product evaluation and attitude change of the menu consumer, and the word-of-mouth (WOM) result affected the financial. Therefore, the online word-of-mouth (e-WOM) effect has a positive effect on the word-of-mouth (WOM) effect of menu products when performed simultaneously and positively between the information sender and the information receiver.

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 대한영양사협회학술지
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• 제30권3호
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• pp.181-191
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• 2024

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B₁ levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

• 한국식품영양학회지
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• 제36권4호
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.