• Journal of the Korean Dietetic Association
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• v.29 no.3
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.271-279
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• 1992

In this report, we investigated meal patterns by area, age, profession from the data of the Korean National Nutrition Survey which had been carried out in 1989. The proportion of home prepared meal was about 90% at breakfast and dinner, and 46.3% at lunch. People had meals outside of home mainly at lunch(31.1%), and usually ate restaurant meal(17.7%). The proportion of meal skipped was 7.1% at breakfast, 3.9% at lunch, and 1.2% at dinner. At large city, 10.3% of people skipped breakfast, it was the highest proportion among three areas(large city, small city, and rural area). Also, the proportion of meal outside of homes was the highest among all areas. In rural area, home prepared meal was prevalent for all meals. Among all age groups, people between 20 and 49 ate out most frequently. For people between age 16 and 19, meal skipping was frequent for breakfast and dinner, especially, 20.5% of girl skipped breakfast. At lunch, the proportion of meal skipping was the highest in age higher than 50 groups. Among all professions, people in service job skipped lunch and dinner at the highest proportion. Manager and deskworker skipped breakfast by 12.9% and they ate out at lunch by 82.5%.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.578-583
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• 2002

The purposes of this study were to a) find out the operational characteristics of the contract-managed highschool foodservice in Seoul, b) investigate the expected level of meal-price and facilities investment cost perceived by contract-managed highschool foodservice managers c) compare the present level and expected level of meal-price and facilities investment cost. From October 12 to November 13 in 2001, the questionnaires were mailed to 249 high schools which was managed by contract foodservice company with respondent rate 40.2%. Data were analyzed using SPSS Win(10.0) for descriptive analysis and one group paired t-test. The results of this study were as follows ; 1. The student enrollment of highschools run by contract-managed foodservice was 1,243 with 72.6% participation rate of school lunch program. The average meal-price was 2,138 won. The average annual period of school foodservice operation was 156.78 days per year. The average contracting period was about 3 years. 2. The average cost concerned in the facilities investment amounts 169,578,180 won at the initial investment and 25,204,092 won at the repairs and maintenance cost in the course of operation. 3. The present level of meal-price and facilities investment cost were respectively 2,136won/meal and 171,157,336.72 won. And expected level of meal-price and amount of facilities investment cost were 2,418.75 won and 121,353,215.19 won. Comparing the present level with the expected level of the meal- price and facilities investment cost, expected level of meal-price was significantly higher than the present level of meal-price(p<.001) and expected level of facilities investment cost was significantly lower than present level of facilities investment cost(p<.001).

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.247-261
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• 2021

Purpose: This study was conducted to identify the association between insulin resistance and the major dietary patterns of Korean adults. Methods: This study used data from the 2015 Korea National Health and Nutrition Examination Survey. The subjects were 2,276 adults aged 19 to 64 years old. Based on the food frequency questionnaire data, 112 food items were reclassified into 30 food groups. The principal component analysis method was applied to identify major dietary patterns. We used homeostatic model assessment of insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) value as indicators of insulin resistance. The association between major dietary patterns and insulin resistance was investigated using logistic regression analysis. Results: Three major dietary patterns were identified and assigned descriptive names based on the food items with high loadings: 'healthy Korean meal pattern', 'western meal pattern', and 'white rice, alcohol, meat pattern'. As the 'white rice, alcohol, meat pattern' score increased, significant increasing trends for fasting glucose concentration and HOMA-IR and a significant decreasing trend for QUICKI were observed after adjusting for age and sex. The odds ratio of insulin resistance according to the 'healthy Korean meal pattern' and the 'western meal pattern' were not statistically significant. the 'white rice, alcohol, meat pattern' showed a significant positive association with the risk of insulin resistance after adjusting for covariates. Conclusion: These results suggest that the 'white rice, alcohol, meat pattern' is positively associated with the risk of insulin resistance. The white rice, alcohol, meat pattern was related to the high consumption of alcohol together with rice or meat. This pattern was also associated with the high intake of sodium and low intakes of vitamin C, calcium, potassium, and dietary fiber. To confirm the association, further longitudinal studies are required.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.4
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• pp.398-401
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• 1997

A caecal fermentation study was conducted in 30 Angora rabbits equally placed under five whole diets (75 concentrate : 25 roughage) supplemented with processed Neem (Azadirachta indica) kernel meal (NKM ; 2% urea or 1.5% NaOH, W/W), replacing isonitrogenously either at 50 or 100% level of deoiled peanut (Arachis hypogea) meal, for 18 wk period. The total volatile fatty acids level was depressed (p < 0.05) in all the experimental groups (0.02 to 0.04 mEq/g) and ammonia-nitrogen was lowest (p < 0.05; $24.9{\mu}mol/g$) in rabbits fed NaOH treated NKM supplemented diet. Enzyme activity (unit/g) of carboxy methyl-cellulase, ${\alpha}$-amylase, protease and urease exhibited much variation and did not differ significantly. Hence, the results could not confirm a possible adverse effect of feeding NKM on caecal fermentation.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.102-113
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• 2010

This study was conducted to investigate the relationship among dietary behavior, meal balance, and clinical symptoms related nutritional status and Attention Deficit Hyperactivity Disorder(ADHD) in preschool children. The survey was conducted using questionnaires and the subjects were 3~6 years old preschool children in Samcheok. Subjects were divided into an ADHD dispositions group(n=88) and a normal group(n=129) based on assessments conducted by the children's mother using the Abbreviated Conners's Parent Rating Scale. There was no significant difference in meal frequency, meal speed, meal regularity or meal balance between children with ADHD dispositions and the normal groups. The ADHD disposition group had a higher proportion of children with picky eating(p<0.05), too much snacking(p<0.05) and over eating (p=0.05) habits than the normal group. In addition, the ADHD dispositions group had a higher frequency of clinical symptoms such as 'breathlessness when going up stairs', 'sleeplessness', 'anxiety' and 'tiredness'. Overall, there was a significant relationship between ADHD disposition and dietary problems and clinical symptoms related to poor nutritional status in preschool children. Therefore, to prevent and treat ADHD in preschool children, proper dietary management such as correcting of picky eating, over snacking and overeating is needed.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.59-72
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• 2001

This study investigated the effects of factors on the academic achievement in the 'Food and Nutrition' units in the Practical Arts : factors such as gender. family and home environment. and participation in. interest in attitude toward. and encouragement by mother in meal management. The factors were surveyed for 453 grade four elementary students (226 boys and 227 girls) and their mothers in Busan. The extent of participation in meal management. of interest. of attitude. and of the mother's encouragement was broken into three groups. Upon completing the 'Table Setting with Fruits'unit. the students'academic achievements were evaluated and compared according to these factors. The results were as follows : 1. The girls participated in meal management more frequently than the boys. Most of the children exhibited a high interest. the girls showing a higher interest than the boys. Both sexes showed a positive attitude toward meal management. Mothers encouraged girls more often than boys to manage meals at home. 2. The academic achievement of the girls was higher than that of the boys. Children living in apartments and more affluent environments scored higher than those who were less well off and living in independent households. 3. Those who frequently participated in meal management. exhibited a high interest. and showed a positive attitude towards it. achieved higher scores than those who showed a lower interest. less positive attitude. and only occasionally participated in it. 4. Those who were encouraged frequently to manage meals by their mother showed a tendency to score higher than those who wee encouraged only occasionally. In conclusion. academic achievement in the 'Food and Nutrition'units in Practical Arts was affected by gender. domestic economy. type of residence. participation in meal management in the home. interest in it. attitude toward it. and encouragement in participation by the other. Thus academic achievement in food. nutrition. and meal management is dependent upon both the school and home environments. Children would learn more in the 'Food and Nutrition'units when their parents set a positive and encouraging environment in the home.