• 한국조리학회지
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• 제10권1호
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.

• 한국식생활문화학회지
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• 제26권5호
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.443-451
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• 2014

본 연구에서는 어린이집에서 제공하는 간식에 대한 식품 가이드 등 구체적인 기준을 설정하기 위한 기초자료를 마련하기 위하여 어린이집 간식식단의 유형 및 식품의 다양성을 평가하고자 하였다. 이를 위해 서울시 소재 육아종합지원센터 총 14개소에서 2013년 3월 중 어린이집에 제공한 오전 및 오후 간식 630식을 분석하였다. 연구결과, 제공시간에 따라 간식식단의 유형 및 식품 다양성에 차이가 있었다. 전체적으로 두 가지 메뉴 품목을 포함한 간식식단이 가장 많았으나 (66.8%), 오전간식 (1.63개)에 비해 오후간식 (1.74개)의 메뉴 품목 가짓수가 유의적으로 더 많았다. 스낵 음료 조합 패턴을 살펴본 결과, 전체적으로 스낵과 음료를 각 한 개 포함한 (Food + Beverage) 비율이 가장 높았다 (56.7%). 간식식단의 식품군별 제공비율을 분석하였으며 총 630식의 간식식단에서 곡류, 고기 생선 달걀 콩류, 채소류, 과일류, 우유 및 유제품류를 포함하고 있는 식단은 각각 63.5%, 20.3%, 24.9%, 23.0%, 45.6%였다. 간식식단의 식품군 패턴에서는 곡류 (G)와 곡류+우유 및 유제품류 (G + D) 패턴이 각 18.9%, 17.1%로 가장 비율이 높았다. 식품군별 다빈도 메뉴 품목을 분석하였으며, 곡류에서는 '빵류 (21.3%)', 고기 생선 달걀 콩류에서는 '콩류 (32.5%)', 채소류에서는 '숙채류 (66.7%)', 과일류에서는 '생과일 (85.1%)', 우유 및 유제품류에서는 '우유 (66.9%)'가 제공된 비율이 가장 높았다. 본 연구결과 특히, 오후간식 식단에서 한 가지 식품군만으로 구성된 경우가 절반 정도로 제공되는 식품이 다양하지 못했다. 또한 오후간식의 경우 전체 식단의 약 1/3이 곡류만으로 구성되어 있어 충분한 무기질과 비타민 공급이 부족할 가능성이 있었다. 식사로 섭취하기 어려운 우유 및 유제품류는 간식으로 제공되는 것이 바람직하나 본 연구 결과 전체 간식식단의 46%에만 포함되어 있었으며, 과일류 제공 비율은 23%에 불과하였다. 따라서 어린이집을 이용하는 영유아들에게 질적, 양적으로 보다 바람직한 간식을 제공하기 위해서는 오전과 오후간식의 기본 형태, 식품군 구성, 메뉴유형 등에 대한 보다 구체적이며 통합적인 기준이 마련되어야 할 것이다.

• 한국식품조리과학회지
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• 제26권3호
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of Nutrition and Health
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• 제32권8호
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• pp.967-973
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• 1999

The purpose of this study was to analyze sensory evaluation, to assess visual serving size and plate waste estimates of daily menu, and the identify customer expectation, perception and satisfaction. Questionnaires of sensory evaluation, serving size and were waste were developed and hand-delivered to 2,520 people. A total of 2,255 questionnaires were usable: a 89.5% response rate. Customer satisfaction questionnaires were handed out to 700 customers: (100 each at seven operations). A total of 551 were returned completed (78.7%). The data was analyzed using the SAS package program for Descriptive Analysis, t-test and ANOVA. The result of sensory evaluation showed that 'taste' was 3.20, 'freshness' 3.17, 'temperature' 3.25, 'texture' 3.15, 'appearance' 3.12, 'overall evaluation' 3.21, so these were little higher than 「normal」, that is 3.0. There was positive correlation among 'taste', 'freshness', 'temperature', 'texture', 'appearance' and 'overall evaluation'(p<.001). Serving size score was 2.97 and plate waste was 4.87, thus plate waste percentage was about 22-33%. As the result of customer expectation, perception and satisfaction of menu quality, characteristics. Customer satisfaction was defined as the difference expectation and perception and customer perceptions in theis survey were lower than expectation, thus this result implied customers dissatisfied in all menu quality characteristics. IPA analysis showed that 'diversity of menu selection' and 'menu price' was included in A area 'Focus here'.

• 한국식품영양학회지
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• 제23권4호
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• pp.641-648
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• 2010

This study attempted to estimate the dietary quality and the food diversity by analyzing the military foodservice menu. To evaluate the dietary quality, an analysis of NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) were carried out. DDS(Dietary Diversity Score), DVS(Dietary Variety Score) and DMGFV(Dairy Product, Meat, Grain, Fruit, Vegetable group) were used for assessment of food diversity. A Can-pro 3.0 and an excel were used for dietary data analysis and SPSS 12.0 program was used for statistical analysis. The results were as follows. The NAR of the 9 nutrients was above the RDAs and MAR was $1.71{\pm}0.19$. For 19 days(61.3%), DDS was 5 and for 12 days(38.7%), DDS was 4. The average of DDS was $4.6{\pm}0.25$. The Fruit & vegetable groups were not often served compared to other groups and especially fresh fruit were not given enough. The average of DVS and DVSS were $22.48{\pm}0.61$ and $29.26{\pm}0.66$ each. The most frequent food pattern was 'DMGFV=11111' which was served for 19 days(61.3%) and second frequent pattern 'DMGFV=11101' was served for 12 days(38.7%). DDS was significantly associated with Vit. C intake and DVS and DVSS was significantly related to Vit. $B_1$ and Vit. $B_2$ intakes. The MAR was significantly correlated with only DVSS. It could be interpreted that DVSS is a useful parameter for evaluating nutrient intakes as previous studies verified. Based on these findings, it can be said that military foodservice was provided with adequate nutrition and diversity. Menu was well composed of various foods which met the nutrition standards, but should provide more fresh fruits for adequate provision of vitamins and minerals.

• 한국조리학회지
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• 제20권6호
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• pp.69-79
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• 2014

메뉴선택 속성과 메뉴디자인 속성이 고객가치와 고객만족이 어떻게 영향을 미치는 분석하자 하는 것이 연구의 목적이다. 연구를 목적을 달성하기 위하여 서울지역 4개의 호텔 양식당 이용자 223명을 분석한 결과, 메뉴선택속성에서는 다양성, 메뉴 설득력은 고객가치에 유의한 영향을 미치는 것으로 나타났다. 가설 2에서는 메뉴선택속성은 고객만족에 유의한 영향을 미칠 것으로 나타났다. 가설 3은 메뉴디자인은 고객가치에 유의한 영향을 미칠 것으로 나타났다. 가설 4는 메뉴 디자인은 고객만족에 유의한 것으로 나타났다. 가설 5는 고객가치는 고객만족에 유의한 것으로 나타났다. 연구결과 메뉴의 선택속성과 디자인 모두 중요한 것으로 나타났다. 본 연구에서는 메뉴의 선택속성과 디자인은 모두 중요한 것으로 났다. 향후 연구에서는 외국인 고객과 내국인 고객의 차이비교를 통해, 보다 세분화된 연구와 각 업장의 메뉴선택속성을 모색해 보아야 할 것으로 사료된다.

• 한국조리학회지
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• 제23권7호
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• pp.183-193
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• 2017

The present study was conducted at a night market in the Ulsan region, with the purpose of analyzing the impact of menu quality at night markets on customers' perceived value and revisit intention. The study surveyed 323 visitors to the night market, and analyzed the results using the SPSS 18.0 statistics program. The results were the following. Firstly, the results of the exploratory factor analysis regarding menu quality at the night market showed 5 main factors, to a statistically valid and reliable degree: hygiene, price, diversity, originality, and taste. Secondly, it was found that menu quality exerts a positive influence on perceived value, with taste having the biggest influence on hedonic value, and price having the biggest influence on utilitarian value. Thirdly, it was found that menu quality further exerts a positive impact on the revisit intention, with price having the greatest influence in this regard. Fourthly, perceived value was found to have a positive influence on the revisit intention, with utilitarian value having a greater effect than hedonic value in this regard.

• 한국식생활문화학회지
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• 제29권6호
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• pp.549-556
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• 2014

This study aimed to determine consumer satisfaction according to selection attributes of specialized coffee shops and also understand the effects of consumer satisfaction on recommendation intention and revisit intention. Through positive analysis, the study produced the following results. In the factor analysis of selection attributes of specialized coffee shops, there were six factors: 'quality', 'brand image', 'economic feasibility', 'menu diversity', 'the atmosphere and convenience of the shop', and 'service'. Among these factors, 'brand image', 'economic feasibility', and 'menu diversity' were found to exert a significant influence on consumer satisfaction. Second, consumer satisfaction had a significant influence on recommendation intention and revisit intention. Third, consumer intention to revisit specialized coffee shops showed a significant influence on recommendation intention.