• Korean journal of food and cookery science
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• v.10 no.2
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• pp.104-110
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• 1994

The purpose of this study was to evaluate implemented computer generated menus for foodservice in child-care centers. Computer generated menus, which were developed in the previous study, were based on the children's preferences and the bugets of the centers. Computer generated menus were implemented for food service in each national/public, foundation established, and employer-supported child care centers in Seoul, respectively. Plate wastes, preferences, and nutrient intakes of their meals of the existing menus were compared with those of computer-generated menus. The nutrient contents from their nutritional analysis of meals of the computer generated and existing menus satisfied the recommended dietary level (RDfU3). However, at the eaten of computer-generated menus satisfied RDA/3, and the existing menus lacked energy, Ca, Vit Bl, Vit B2 and Vit C. The meals served by computer-generated menus reduced the plate wastes and increased the acceptability of the children in day care centers.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.118-124
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• 2011

The purpose of this study was to evaluate the menu of meal boxes delivered to low-income children during summer vacation. Out of 114 questionnaires distributed nationwide concerning lunch menus during summer vacation of 2008, 51 (44.7% response rate) were returned. A total of 170 daily lunch menus consisting of 5 day menus from 34 organizations (29.8% analysis rate) were analyzed after excluding 16 organizations that delivered side dishes only and one organization that provided menus of less than 5 days. The mean numbers of dishes and food items in the menus were five and eight, respectively. Over two-thirds (67.1%) of the lunch box menus included only three food groups: grain, meat and vegetable. Only 2% of the menus included all five food groups, grain, meat, vegetable, fruit, and dairy products. In general, the menus tended to lack fruits and dairy products; the percentages of the menus not including fruits and dairy products reached 89% and 77%, respectively. The average number of dishes, distribution of food group patterns, and average dietary diversity scores of the menus were significantly different according to reimbursement rate. The organizations receiving reimbursement of 3,500 won were more likely to include diverse food groups than those receiving 3,000 won although most of the menus were not proper in terms of food diversity anyway. These results suggest that lunch box menus for low-income children can be improved, in particular, by including more diverse food groups.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.1-12
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• 2010

This study was conducted to characterize well-being menus and to examine the service frequency and profitability of those served in the contract-managed workplace foodservice. In-depth interviews were conducted with six persons who were in charge of menu management in the headquarters of six different foodservice management companies during March, 2007. In addition, 122 set menus consisting of 777 menu items, which were on one month menus served during January to April, 2007, were collected from three workplace operations managed by three different foodservice management companies. As a result of the in-depth interviews, four categories of well-being menu items were extracted: 'medicinal functional menu item', 'environmentally-friendly menu item', 'natural food menu item', and 'harmful components-limiting menu item'. Accordingly, a well-being menu item was defined as 'a menu item with increased nutrition value or decreased health risk by changing food material or cooking method'. When the menu items (n=777) were analyzed by applying the definition and categories, approximately 14% of the items were identified as well-being menu items and most of them were either medicinal functional (65%) or natural food menu items (33%). Approximately 59% of the 122 set menus included at least one well-being menu item, and therefore they were named the well-being set menus. These well-being set menus, however, were not significantly different from the rest set menus in terms of profitability as measured by the contribution margin. The results of this study could be useful for foodservice management companies to develop and plan well-being menus targeting workplace foodservice operations.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.1-14
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• 2007

The purpose of this study was to assess students’ preference on set menus served in school foodservice. Questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. The students were asked to assess their preferences on 78 set menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 3,433. Data were analyzed with descriptive analysis, t-test, and one-way analysis of variance. There was no difference between middle and high school students in terms of set menu preferences. On the other hand, there was significant difference between boys' and girls' set menu preferences. Among the seven given set menu groups(rice and soup with side dishes, tangs, rice with toppings, fried rice, western foods, noodles.ddeokguk.dumpling soups, and bibimbaps), boys had higher preference scores for the rice and soup with side dishes, tangs, rice with toppings, and fried rice than that of girls. Fried rice set menus were chosen to be boys’ favorite menus while western food set menus were most preferred by the girls. Rice and soup with side dishes set menus were least preferred by both boys and girls.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.64-72
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• 2016

This study investigated the correlation between consumer's buying habits and food styling visual elements. Differentiated and original techniques were used to determine whether or not visual elements in tteok menus reflect the aesthetic needs of consumers without altering the nutrition of tteok. The targeted tteok cafes were in Jeonju Hanok Village, which is a tourist attraction in Korea. First, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus such as shape, size/volume, color, and texture all had significantly positive effects on customer satisfaction, proving that food styling visual effects applied to tteok $caf{\acute{e}}$ menus have significant effects on customer satisfaction. Second, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus all had significantly positive effects on buying habits. Third, customer satisfaction of menus had a significant effect on buying habits, as proven by previous studies. Fourth, the effects of customer satisfaction on the relationship between food styling visual factors applied to tteok $caf{\acute{e}}$ menus and buying habits were investigated.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.879-889
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• 2008

The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.484-492
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• 2005

The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed $67\%$ of the menus they were served. By menu category, the students consumed more than $90\%$ of the rice and one-dish foods they were served. Kimchis ($54\%$) and soups/stews ($55\%$) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin $B_2$. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin $B_1$ vitamin $B_2$ and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin $B_2$. During the 3-day periods, the served and consumed menus provided $27\%$ and $24\%$ of energy from fat, which exceeded the recommended proportion of $20\%$. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.